Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 1 lb of ground beef
- 1 cup of Sanguino tomatoes, diced
- 1 cup of ricotta cheese
- 1 cup of mozzarella cheese, shredded
- 1/2 cup of Parmesan cheese, grated
- 1 egg
- 2 cloves of garlic, minced
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large pot
- Colander
- Baking dish (9x13 inch)
- Mixing bowl
- Spoon
- Knife
- Cutting board
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions in a large pot of salted boiling water. Drain and rinse with cold water to stop the cooking process. Set aside.
3. In a skillet over medium-high heat, add a drizzle of olive oil and cook the ground beef until browned. Drain any excess fat.
4. Add the minced garlic and diced Sanguino tomatoes to the skillet and cook for 2-3 minutes until the tomatoes are softened.
5. In a mixing bowl, combine the cooked beef and tomato mixture with the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped basil, salt, and pepper. Mix well.
6. Stuff each cooked pasta shell with the beef and cheese mixture and place them in a greased baking dish.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
9. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Total fat: 23g
Saturated fat: 11g
Cholesterol: 119mg
Sodium: 478mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugar: 4g
Protein: 32g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Sanguino tomatoes can be substituted with cherry or grape tomatoes.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Mozzarella cheese can be substituted with provolone or cheddar cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add spinach or kale to the beef and cheese mixture for extra nutrition.
- Use different types of pasta shells such as conchiglie or manicotti.
- Make a vegetarian version by substituting the ground beef with mushrooms or tofu.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- Use a spoon to stuff the pasta shells with the beef and cheese mixture to avoid making a mess.
- If the stuffed shells are browning too quickly, cover them with foil again during the last few minutes of baking.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed shells, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped fresh basil on top.
Garnishes:
Garnish with a sprinkle of grated Parmesan cheese and a few fresh basil leaves.
Pairings:
Pair the stuffed shells with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add a few tablespoons of milk to the beef and cheese mixture.
- If the stuffed shells are too watery, drain any excess liquid from the beef and tomato mixture before adding the cheese.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before serving.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the 20th century. They are typically filled with a mixture of ricotta cheese, herbs, and sometimes meat, and baked in a tomato sauce.
Flavor profiles:
The Sanguino-Stuffed Shells have a savory and slightly sweet flavor from the beef and Sanguino tomatoes, combined with the creamy and cheesy filling.
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a potluck dish for a party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian