Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 1 lb of ground beef
- 1 cup of Stracciatella di Bufala cheese
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh parsley
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 jar of marinara sauce (24 oz)
Special equipment needed:
- Large pot
- Colander
- Baking dish (9x13 inch)
- Mixing bowl
- Spoon
- 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 rinse with cold water.
3. In a large mixing bowl, combine the ground beef, Stracciatella di Bufala cheese, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, basil, parsley, salt, and black pepper. Mix well.
4. Spoon the cheese and beef mixture into each pasta shell until full.
5. Spread a thin layer of marinara sauce on the bottom of the baking dish.
6. Arrange the stuffed shells in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover the baking dish with foil.
9. Bake for 30 minutes.
10. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 570
- Fat: 31g
- Carbohydrates: 33g
- Protein: 39g
- Sodium: 1120mg
- Sugar: 8g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Stracciatella di Bufala cheese can be substituted with fresh mozzarella cheese.
Variations:
- Add chopped spinach or kale to the cheese and beef mixture.
- Use a different type of pasta, such as rigatoni or penne.
- Add sliced mushrooms or diced onions to the marinara sauce.
Tips and tricks:
- Use a piping bag or plastic bag with the corner cut off to fill the pasta shells.
- Cook the pasta shells a few minutes less than the package instructions to prevent them from becoming too soft.
- Let the stuffed shells cool for a few minutes before serving to prevent the cheese from spilling out.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the stuffed shells in a baking dish and cover with foil.
- Bake for 20-25 minutes until heated through.
Presentation ideas:
- Serve the stuffed shells on a bed of fresh arugula or spinach.
- Garnish with chopped fresh herbs, such as basil or parsley.
Garnishes:
- Chopped fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too soft, reduce the cooking time by a few minutes.
- If the cheese and beef mixture is too dry, add a tablespoon of milk or cream.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the 20th century.
Flavor profiles:
- Creamy, cheesy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with a side salad or garlic bread.
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Region: Italian