Ingredients with Measurements:
- 24 jumbo pasta shells
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup crumbled feta cheese
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 egg
- Salt and pepper to taste
- 1 jar (24 oz) 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 in a large pot of salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process.
3. In a mixing bowl, combine the chopped artichoke hearts, crumbled feta cheese, ricotta cheese, grated Parmesan cheese, minced garlic, chopped fresh parsley, chopped fresh basil, egg, salt, and pepper.
4. Stuff each cooked pasta shell with the artichoke and feta cheese mixture and place them in a greased baking dish.
5. Pour the marinara sauce over the stuffed shells, making sure they are all covered.
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, or until the cheese is melted and bubbly.
8. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 422
Fat: 18g
Saturated Fat: 10g
Cholesterol: 96mg
Sodium: 1295mg
Carbohydrates: 43g
Fiber: 4g
Sugar: 9g
Protein: 22g
Substitutions for ingredients:
- You can substitute the artichoke hearts with spinach or sun-dried tomatoes.
- You can substitute the feta cheese with goat cheese or blue cheese.
- You can substitute the ricotta cheese with cottage cheese or cream cheese.
Variations:
- You can add cooked ground beef or Italian sausage to the stuffing mixture for a meatier version.
- You can use different types of pasta shells, such as conchiglie or manicotti.
- You can add chopped olives or sun-dried tomatoes to the marinara sauce for extra flavor.
Tips and tricks:
- Make sure to rinse the cooked pasta shells under cold water to prevent them from sticking together.
- Use a piping bag or a small spoon to stuff the pasta shells evenly.
- If you don't have a jar of marinara sauce, you can make your own by sautéing onions and garlic in olive oil, adding canned tomatoes, and seasoning with salt, pepper, and dried herbs.
Storage instructions:
- You can store the 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 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 platter garnished with fresh herbs and grated Parmesan cheese.
Garnishes:
- Fresh parsley
- Fresh basil
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Creamed spinach
Troubleshooting advice:
- If the stuffed shells are too dry, you can add more marinara sauce or a drizzle of olive oil before baking.
- If the stuffed shells are too watery, you can drain the artichoke hearts and squeeze out any excess liquid before chopping them.
Food safety advice:
- Make sure to cook the pasta shells until al dente to prevent them from becoming too soft and mushy.
- Store the leftover stuffed shells in the refrigerator and consume within 3 days.
Food history:
- Stuffed pasta dishes have been popular in Italian cuisine for centuries, with variations such as ravioli, tortellini, and cannelloni.
- The artichoke is a thistle-like vegetable that originated in the Mediterranean region and has been cultivated for thousands of years.
Flavor profiles:
- The artichoke and feta cheese stuffing is tangy and savory, while the marinara sauce adds sweetness and acidity.
- The combination of herbs such as parsley and basil adds freshness and depth of flavor.
Serving suggestions:
- Serve the stuffed shells as a main dish for a family dinner or a casual gathering with friends.
- Pair them with a glass of red wine or a cold beer for a complete meal.
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Region: Italian