Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 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 parsley
- Salt and pepper to taste
- 1 jar of Parma Rosa sauce
Special equipment needed:
- Large pot for boiling pasta
- 9x13 inch baking dish
- Mixing bowl
- Spoon or piping bag for filling shells
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 large skillet, cook the ground beef over medium heat until browned. 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, salt, and pepper.
5. Spoon or pipe the cheese mixture into each cooked pasta shell and place them in the baking dish.
6. Pour the jar of Parma Rosa sauce over the stuffed shells.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
9. Let the stuffed shells cool for a few minutes before serving.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 35g
- Protein: 28g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or sausage.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Mozzarella cheese can be substituted with provolone or cheddar cheese.
Variations:
- Add spinach or kale to the cheese mixture for a healthier option.
- Use a different type of pasta, such as manicotti or cannelloni.
- Add Italian sausage or pepperoni to the filling for a meatier option.
Tips and tricks:
- Use a spoon or piping bag to fill the pasta shells evenly.
- Don't overcook the pasta shells, as they will continue to cook in the oven.
- Let the stuffed shells cool for a few minutes before serving to prevent burns.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed shells in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of fresh parsley on top.
Garnishes:
- Garnish with fresh parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add more sauce before baking.
- If the stuffed shells are too wet, drain any excess liquid before baking.
Food safety advice:
- Make sure the ground beef is cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Stuffed shells originated in Italy and are a popular dish in Italian-American cuisine.
Flavor profiles:
- The Parma Rosa sauce is a creamy tomato sauce with a hint of Parmesan cheese.
Serving suggestions:
- Serve the stuffed shells as a main dish for dinner.
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Region: Italian