Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 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
- 1 cup of shredded mozzarella cheese
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 jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent.
4. Add the oregano, basil, salt, and black pepper to the skillet and stir to combine.
5. In a mixing bowl, beat the egg and then add the ricotta cheese and Parmesan cheese. Mix well.
6. Add the beef mixture to the mixing bowl and stir to combine.
7. Stuff each cooked pasta shell with the beef and cheese mixture.
8. Spread a thin layer of marinara sauce on the bottom of the baking dish.
9. Arrange the stuffed shells in the baking dish.
10. Pour the remaining marinara sauce over the stuffed shells.
11. Sprinkle the shredded mozzarella cheese over the top of the sauce.
12. Cover the baking dish with aluminum foil.
13. Bake in the preheated oven for 25 minutes.
14. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
15. Let cool for 5 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 510
Fat per serving: 25g
Carbohydrates per serving: 39g
Protein per serving: 33g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground pork.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Marinara sauce can be substituted with tomato sauce or spaghetti sauce.
Variations:
- Add chopped spinach or kale to the beef and cheese mixture for added nutrition.
- Use a different type of pasta, such as rigatoni or penne, instead of jumbo shells.
- Add sliced mushrooms or diced bell peppers to the beef mixture for added flavor.
Tips and Tricks:
- Make sure to cook the pasta shells until al dente so they don't become too soft when baked.
- Use a piping bag or a spoon to easily stuff the beef and cheese mixture into the pasta shells.
- If the stuffed shells are too dry, add a little bit of milk to the beef and cheese mixture.
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 the stuffed shells on a platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting Advice:
- If the stuffed shells are too dry, add a little bit of milk to the beef and cheese mixture.
- If the pasta shells are too soft, reduce the cooking time by a minute or two.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Pralungo is a small town in the Piedmont region of Italy known for its delicious cuisine, including stuffed pasta dishes like this one.
Flavor Profiles:
Savory, cheesy, and comforting.
Serving Suggestions:
Serve with a glass of red wine and a side salad for a complete meal.
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