Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. In a mixing bowl, combine the cooked ground beef, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, basil, garlic powder, salt, and pepper.
5. Stuff each cooked pasta shell with the cheese and beef mixture.
6. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
7. Arrange the stuffed shells in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells.
9. Cover the baking dish with aluminum foil.
10. Bake for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
12. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 32g
Protein: 30g
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 tomato sauce or homemade tomato sauce.
Variations:
- Add chopped spinach or kale to the cheese and beef mixture.
- Use different types of cheese such as cheddar or Gouda.
- Add cooked and crumbled Italian sausage to the cheese and beef mixture.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- Use a piping bag or a spoon to stuff the cheese and beef mixture into the pasta shells.
- Leftover stuffed shells can be frozen and reheated later.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed shells in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped parsley or basil on top.
Garnishes:
Chopped fresh herbs such as parsley or basil.
Pairings:
Serve with garlic bread and a side salad.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce before baking.
- If the stuffed shells are too watery, drain the excess liquid from the cheese and beef mixture before stuffing the pasta shells.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F.
- Store leftover stuffed shells in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a potluck dish for a party.
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