Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of ricotta cheese
- 1 cup of crumbled ġbejna cheese
- 1 egg
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- 2 cups of marinara sauce
- 1/2 cup of shredded mozzarella cheese
Special equipment needed:
- Large pot
- 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 al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, crumbled ġbejna cheese, egg, grated Parmesan cheese, chopped parsley, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the cheese mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells, making sure to cover them completely.
6. Sprinkle the shredded mozzarella cheese on top of the sauce.
7. Cover the baking dish with aluminum 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: 20 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 420
Fat: 18g
Carbohydrates: 44g
Protein: 20g
Sodium: 840mg
Sugar: 7g
Substitutions for ingredients:
- Instead of ġbejna cheese, you can use feta cheese or goat cheese.
- Instead of marinara sauce, you can use tomato sauce or Alfredo sauce.
- Instead of parsley, you can use basil or oregano.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Use spinach instead of parsley for a healthier option.
- Top the stuffed shells with breadcrumbs for a crunchy texture.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- Use a piping bag or a small spoon to fill the pasta shells with the cheese mixture.
- If the stuffed shells are too dry, add more marinara sauce or a splash of milk to the cheese mixture.
Storage instructions:
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed shells, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped parsley or basil on top.
Garnishes:
Garnish with grated Parmesan cheese or red pepper flakes for a spicy kick.
Pairings:
Serve with garlic bread and a side salad 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 splash of milk to the cheese mixture.
- If the cheese mixture is too runny, add more ricotta cheese or ġbejna cheese.
Food safety advice:
Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Ġbejna is a traditional Maltese cheese made from sheep or goat milk. It is often used in Maltese cuisine, including in this recipe for stuffed shells.
Flavor profiles:
This dish is savory and cheesy, with a hint of herbaceousness from the parsley.
Serving suggestions:
Serve the stuffed shells as a main course for dinner or as a party appetizer.
Related Categories
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Region: Maltese
Taste: Creamy, Cheesy, Savory, Comforting