Italian > Pasta > Stuffed Pasta Shells

Spessa Stuffed Shells Recipe

Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of spaghetti sauce
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/4 cup of grated Parmesan cheese
- Fresh parsley for garnish

Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking meat
- Mixing bowl for filling
- 9x13 inch baking dish

Step-by-step instructions:

1. Preheat oven to 375°F.

2. Cook pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process.

3. In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, and cook until onion is translucent.

4. Add ground beef to the skillet and cook until browned. Drain excess fat.

5. Add spaghetti sauce, oregano, basil, salt, and black pepper to the skillet. Simmer for 10 minutes.

6. In a mixing bowl, combine ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese.

7. Stuff each pasta shell with the cheese mixture and place in the baking dish.

8. Pour the meat sauce over the stuffed shells.

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

10. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.

11. Garnish with fresh parsley and serve.


Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings

Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
Sodium: 840mg
Carbohydrates: 32g
Fiber: 3g
Sugar: 8g
Protein: 30g

Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Cottage cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.

Variations:
- Add spinach or kale to the cheese mixture for a healthier option.
- Use a different type of pasta, such as manicotti or rigatoni.
- Add sliced mushrooms to the meat sauce for extra flavor.

Tips and tricks:
- Make sure to rinse the pasta with cold water to prevent it from sticking together.
- Use a piping bag or a plastic bag with the corner cut off to easily fill the pasta shells.
- Top with extra cheese for a cheesier dish.

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 fresh parsley and grated Parmesan cheese.

Garnishes:
Fresh parsley and grated Parmesan cheese.

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 boiling them for a shorter amount of time.

Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.

Food history:
Stuffed shells originated in Italy and are a popular Italian-American dish.

Flavor profiles:
Savory, cheesy, and tomatoey.

Serving suggestions:
Serve as a main dish for dinner.

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Region: Italian

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