Ingredients with Measurements:
- 1 box jumbo pasta shells
- 2 cups Arctic butterbur, chopped
- 2 cups ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 jar (24 oz) marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the pasta shells according to package directions. Drain and set aside.
3. In a mixing bowl, combine chopped Arctic butterbur, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, salt, black pepper, and garlic powder. Mix well.
4. Stuff each pasta shell with the cheese and Arctic butterbur mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover the baking dish with aluminum foil.
9. Bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 25g
- Fiber: 4g
Substitutions for ingredients:
- If Arctic butterbur is not available, you can substitute with spinach or kale.
- You can use any type of cheese you prefer for this recipe.
Variations:
- You can add cooked ground beef or sausage to the cheese and Arctic butterbur mixture for a meaty version of this recipe.
- You can use a different type of pasta, such as rigatoni or penne, instead of jumbo pasta shells.
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 stuff the cheese and Arctic butterbur mixture into the pasta shells.
- If the stuffed shells are too dry, you can add a little bit of milk to the cheese and Arctic butterbur mixture.
Storage instructions:
- Store leftovers 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 at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed shells on a large platter and garnish with fresh herbs, such as basil or parsley.
Garnishes:
- Fresh herbs, such as basil or parsley.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Side salad and garlic bread.
Troubleshooting advice:
- If the stuffed shells are too dry, you can add a little bit of milk to the cheese and Arctic butterbur mixture.
Food safety advice:
- Make sure to cook the pasta shells and the meat (if using) to the appropriate temperature to avoid foodborne illness.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the stuffed shells hot with a side salad and garlic bread.
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