Ingredients with Measurements:
- 1 package of jumbo pasta shells (12 oz)
- 1 cup of ricotta cheese
- 1 cup of Amur grapes, halved
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 1 egg, lightly 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 ricotta cheese, Amur grapes, Parmesan cheese, chopped basil, egg, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the ricotta and grape mixture. Place the stuffed shells in a baking dish.
5. Pour the marinara sauce over the stuffed shells, covering them completely.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 410
Fat: 17g
Carbohydrates: 42g
Protein: 20g
Sodium: 780mg
Fiber: 3g
Sugar: 9g
Substitutions for ingredients:
- Instead of Amur grapes, you can use regular red or green grapes.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta and grape mixture for a meaty version.
- Use different types of cheese, such as mozzarella or fontina, for a different flavor.
- Add chopped nuts, such as walnuts or pine nuts, to the ricotta and grape mixture for added crunch.
Tips and tricks:
- Make sure to cook the pasta shells until they are al dente, as they will continue to cook in the oven.
- Use a piping bag or a small spoon to stuff the pasta shells evenly.
- If the marinara sauce is too thick, you can thin it out with a little bit of water or chicken broth.
Storage instructions:
Store any leftover stuffed shells 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 aluminum 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 large platter, garnished with fresh basil leaves and grated Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
- Serve with a side salad of mixed greens and a balsamic vinaigrette.
- Pair with a glass of red wine, such as Chianti or Pinot Noir.
Suggested side dishes:
- Garlic bread
- Roasted vegetables, such as zucchini or eggplant
- Grilled asparagus
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try boiling them for a few minutes longer to make them more pliable.
- If the stuffed shells are too dry, try adding a little bit of milk or cream to the ricotta and grape mixture.
Food safety advice:
- Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure they are safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed pasta shells have been a popular Italian dish for centuries, with many different variations and fillings.
Flavor profiles:
The Amur grapes add a sweet and juicy flavor to the creamy ricotta cheese, while the marinara sauce adds a tangy and savory note.
Serving suggestions:
Serve the stuffed shells as a main course for a family dinner or a dinner party.
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Region: Italian