Italian > Pasta > Stuffed Pasta

Zaccuni and Ricotta Stuffed Shells Recipe

Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 lb. of ground beef
- 1 cup of Zaccuni (dried and grated ricotta cheese)
- 2 cups of ricotta cheese
- 1 egg
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/2 tsp. of salt
- 1/4 tsp. of black pepper
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese

Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Baking dish
- 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 they are al dente. Drain the pasta shells in a colander and set them aside.

3. In a large mixing bowl, combine the ground beef, Zaccuni, ricotta cheese, egg, Parmesan cheese, parsley, basil, salt, and black pepper. Mix well until all ingredients are evenly distributed.

4. Stuff each cooked pasta shell with the beef and cheese mixture, filling them about 3/4 of the way full.

5. Pour the marinara sauce into the bottom of a baking dish, spreading it evenly.

6. Place the stuffed shells on top of the marinara sauce in the baking dish.

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

8. Remove the foil from the baking dish and sprinkle the shredded mozzarella cheese on top of the stuffed shells.

9. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

10. Remove the baking dish from the oven and let it 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: 34g
- Protein: 29g
- Sodium: 840mg

Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or ground chicken.
- Zaccuni can be substituted with Pecorino Romano cheese.
- Marinara sauce can be substituted with tomato sauce or crushed tomatoes.

Variations:
- Add spinach or kale to the beef and cheese mixture for added nutrition.
- Substitute the beef with Italian sausage for a different flavor profile.
- Use different types of cheese, such as fontina or gouda, for a unique twist on the recipe.

Tips and tricks:
- Make sure to cook the pasta shells al dente so that they hold their shape when stuffed.
- Use a piping bag or a small spoon to stuff the pasta shells for easier and more even filling.
- Let the stuffed shells cool for a few minutes before serving to prevent burns.

Storage instructions:
- Store any leftover stuffed shells 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 herbs on top for added color and flavor.

Garnishes:
- Garnish the stuffed shells with chopped fresh parsley or basil for added freshness.

Pairings:
- Serve the stuffed shells with a side salad or garlic bread for a complete meal.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil on top before baking.

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 are a classic Italian-American dish that originated in the United States in the 20th century.

Flavor profiles:
- The Zaccuni and ricotta cheese filling is creamy and savory, while the marinara sauce adds a tangy and slightly sweet flavor to the dish.

Serving suggestions:
- Serve the stuffed shells as a main course for a family dinner or a special occasion.

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Region: Italian

Taste: Creamy, Cheesy, Savory, Rich, Comforting