Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of ground beef
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon of dried basil
- 1 teaspoon of dried oregano
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 jar of marinara sauce
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- Fresh parsley, chopped (optional)
Special Equipment Needed:
- Large pot
- Large skillet
- Mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. In a large skillet, cook the ground beef over medium heat until it is browned. Add the onion and garlic and cook until the onion is translucent.
4. Add the dried basil, dried oregano, salt, and black pepper to the skillet and stir to combine.
5. Pour the marinara sauce into the skillet and stir to combine with the beef mixture. Let it simmer for 10 minutes.
6. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and egg. Mix well.
7. Stuff each pasta shell with the cheese mixture and place them in the baking dish.
8. Pour the beef and marinara sauce mixture over the stuffed shells.
9. Cover the baking dish with aluminum foil and bake for 25 minutes.
10. Remove the aluminum foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
11. Garnish with fresh parsley (optional) and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 21g
Carbohydrates: 35g
Protein: 30g
Sodium: 1000mg
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Marinara sauce can be substituted with homemade tomato sauce or canned tomato sauce.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with provolone cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add chopped spinach or kale to the cheese mixture for added nutrition.
- Use Italian sausage instead of ground beef for a spicier flavor.
- Add chopped mushrooms to the beef and marinara sauce mixture for extra flavor.
Tips and Tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and mushy when baked.
- Use a piping bag or a small spoon to stuff the cheese mixture into the pasta shells.
- Let the stuffed shells cool for a few minutes before serving to prevent burning your mouth.
Storage Instructions:
Leftovers can be stored 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 large platter with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested Side Dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting Advice:
- If the pasta shells are too difficult to stuff, try boiling them for a few extra minutes to make them more pliable.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
- If the stuffed shells are too dry, add more marinara sauce to the baking dish before baking.
Food Safety Advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before consuming.
Food History:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century.
Flavor Profiles:
Savory, cheesy, and tomatoey.
Serving Suggestions:
Serve the stuffed shells as a main dish for dinner or as a side dish for a potluck or party.
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Taste: Savory, Cheesy, Creamy, Garlicky, Herby, Rich, Comforting