Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 egg
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 2 cups of marinara sauce
- 2 cups of shredded mozzarella cheese
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions. Drain and set aside.
3. In a skillet, cook the ground beef over medium heat until browned. Add the onion, garlic, basil, oregano, salt, and black pepper. Cook until the onion is soft and the beef is fully cooked. Drain any excess fat.
4. In a mixing bowl, beat the egg. Add the ricotta cheese and Parmesan cheese. Mix until well combined.
5. Add the beef mixture to the cheese mixture. Mix until well combined.
6. Spread 1 cup of marinara sauce on the bottom of the baking dish.
7. Stuff each pasta shell with the beef and cheese mixture. Place the stuffed shells in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells.
9. Sprinkle the shredded mozzarella cheese over the top.
10. Cover the baking dish with foil and bake for 25 minutes.
11. 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:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 470
Fat: 24g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 1070mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 6g
Protein: 34g
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 crushed tomatoes.
Variations:
- Add spinach or kale to the beef and cheese mixture for added nutrition.
- Use a different type of pasta, such as manicotti or rigatoni.
- Add mushrooms or bell peppers to the beef mixture for added flavor.
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 pasta shells with the beef and cheese mixture.
- If the cheese on top is not browning, broil for 1-2 minutes at the end of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with a sprinkle of fresh parsley or basil.
Garnishes:
Fresh parsley or basil.
Pairings:
Garlic bread and a side salad.
Suggested side dishes:
Roasted vegetables or a Caesar salad.
Troubleshooting advice:
If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them up.
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 mid-20th century.
Flavor profiles:
Savory, cheesy, and tomatoey.
Serving suggestions:
Serve hot with a side salad and garlic bread.
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