Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of Alpe Formaggio cheese, grated
- 2 cups of fresh spinach, chopped
- 1 cup of ricotta cheese
- 1/2 cup of Parmesan cheese, grated
- 2 cloves of garlic, minced
- 1 egg, beaten
- Salt and pepper to taste
- 2 cups of marinara sauce
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 they are al dente. Drain and set aside.
3. In a mixing bowl, combine the Alpe Formaggio cheese, chopped spinach, ricotta cheese, Parmesan cheese, minced garlic, beaten egg, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the cheese and spinach mixture.
5. Pour the marinara sauce into the bottom of a baking dish.
6. Arrange the stuffed shells on top of the marinara sauce.
7. Cover the baking dish with aluminum foil and bake for 25-30 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: 45-50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Alpe Formaggio cheese can be substituted with any other type of hard cheese, such as Parmesan or Romano.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Use a different type of pasta, such as manicotti or cannelloni, instead of jumbo pasta shells.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and spinach mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente so that they don't become too soft when baked.
- Use a piping bag or a small spoon to stuff the cheese and spinach mixture into the pasta shells.
- If the stuffed shells are browning too quickly, cover them with foil during the last few minutes of baking.
Storage instructions:
Leftover stuffed shells can be stored 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 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 fresh parsley or basil.
Garnishes:
Chopped fresh parsley or basil
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, green beans
Troubleshooting advice:
If the stuffed shells are too dry, add a little extra marinara sauce to the baking dish before baking.
Food safety advice:
Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century.
Flavor profiles:
Creamy, cheesy, savory, tangy
Serving suggestions:
Serve the stuffed shells as a main course for dinner or as a hearty lunch.
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Region: Italian