Italian > Pasta > Stuffed Pasta > Stuffed Shells

Pastorino's Stuffed Shells Recipe

Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- 2 cups of marinara sauce

Special equipment needed:
- Large pot for boiling pasta
- 9x13 inch baking dish
- Mixing bowl
- Spoon or spatula

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cook the pasta shells according to the package instructions until they are al dente. Drain and set aside.

3. In a large skillet, cook the ground beef over medium-high heat until it is browned and cooked through. Drain any excess fat.

4. In a mixing bowl, combine the cooked ground beef, ricotta cheese, 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper. Mix well.

5. Stuff each pasta shell with the beef and cheese mixture and place them in the baking dish.

6. Pour the marinara sauce over the stuffed shells and sprinkle the remaining mozzarella and Parmesan cheese on top.

7. Cover the baking dish with foil and bake for 25 minutes.

8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.


- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.

Nutritional information:
- Calories: 485
- Fat: 26g
- Carbohydrates: 31g
- Protein: 31g
- Sodium: 870mg

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with any tomato-based pasta sauce.

Variations:
- Add spinach or kale to the beef and cheese mixture for a healthier option.
- Use different types of cheese, such as fontina or gouda, for a different flavor profile.
- Add chopped vegetables, such as bell peppers or mushrooms, to the beef and cheese mixture for added nutrition.

Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and fall apart when stuffed.
- Use a spoon or spatula to carefully stuff the pasta shells without breaking them.
- Let the stuffed shells cool for a few minutes before serving to prevent burning your mouth.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat the stuffed shells in the oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the stuffed shells on a large platter with fresh herbs and grated Parmesan cheese sprinkled on top.

Garnishes:
- Garnish with fresh parsley or basil.

Pairings:
- Serve with garlic bread and a side salad for a complete meal.

Suggested side dishes:
- Side salad
- Garlic bread
- Roasted vegetables

Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try boiling them for a few extra minutes to make them more pliable.

Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.

Food history:
- Stuffed shells are a classic Italian-American dish that originated in the United States in the 1960s.

Flavor profiles:
- Savory, cheesy, and tomato-based.

Serving suggestions:
- Serve hot and enjoy as a main dish.

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Taste: Savory, Cheesy, Creamy, Garlicky, Herby, Rich