Italian > Pasta > Stuffed Pasta > Stuffed Shells

Stuffed Shells Accasciato Recipe

Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 1 lb ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 jar of marinara sauce (24 oz)

Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Baking dish (9x13 inch)
- 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 the pasta shells in a colander and rinse them with cold water to stop the cooking process.

3. In a large skillet, cook the ground beef over medium-high heat until browned and no longer pink. Drain any excess fat.

4. In a mixing bowl, combine the cooked ground beef, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped fresh parsley, chopped fresh basil, salt, and black pepper. Mix well.

5. Stuff each cooked pasta shell with the beef and cheese mixture, using a spoon or your fingers.

6. Spread a thin layer of marinara sauce on the bottom of a baking dish.

7. Arrange the stuffed pasta shells in the baking dish, with the open side facing up.

8. Pour the remaining marinara sauce over the stuffed pasta shells, covering them completely.

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

10. Remove the aluminum foil and bake for an additional 10-15 minutes, 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 per serving: 450
Total fat: 22g
Saturated fat: 11g
Cholesterol: 120mg
Sodium: 900mg
Total carbohydrates: 31g
Dietary fiber: 3g
Total sugars: 7g
Protein: 30g

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Marinara sauce can be substituted with tomato sauce or Alfredo sauce.

Variations:
- Add chopped spinach or kale to the beef and cheese mixture for extra nutrition.
- Use different types of cheese, such as fontina or Gouda, for a different flavor.
- Add cooked and crumbled Italian sausage to the beef and cheese mixture for extra flavor.

Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a piping bag or a plastic bag with a corner snipped off to fill the pasta shells more easily.
- Let the stuffed shells cool for a few minutes before serving, as they will be very hot.

Storage instructions:
- Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat, place the stuffed shells in a baking dish and cover with aluminum 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 parsley or basil on top.

Garnishes:
- Chopped fresh parsley or basil

Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables

Suggested side dishes:
- Garlic mashed potatoes
- Roasted sweet potatoes
- Grilled asparagus

Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them.

Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.

Food history:
- Stuffed shells are a traditional Italian-American dish that originated in the 20th century.

Flavor profiles:
- Savory, cheesy, and tomatoey

Serving suggestions:
- Serve the stuffed shells hot and fresh out of the oven.

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Region: Italian

Taste: Savory, Rich, Cheesy, Creamy, Tangy, Herbal