Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 1 tablespoon of olive oil
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 1 package of frozen spinach, thawed and drained (10 oz)
- 1 container of ricotta cheese (15 oz)
- 1 cup of shredded Asiago cheese
- 1 egg
- Salt and pepper to taste
- 1 jar of marinara sauce (24 oz)
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
4. Add the thawed and drained spinach to the skillet and cook for another 2-3 minutes until heated through.
5. In a mixing bowl, combine the cooked spinach mixture, ricotta cheese, shredded Asiago cheese, egg, salt, and pepper. Mix well.
6. Stuff each pasta shell with the cheese and spinach mixture and place them in a baking dish.
7. Pour the marinara sauce over the stuffed shells, making sure to cover them completely.
8. Cover the baking dish with foil and bake for 25 minutes.
9. 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:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 40g
- Protein: 23g
- Fiber: 5g
Substitutions for ingredients:
- You can substitute the Asiago cheese with Parmesan cheese or any other hard cheese.
- You can use fresh spinach instead of frozen spinach.
Variations:
- You can add cooked ground beef or sausage to the cheese and spinach mixture for a meatier version.
- You can use different types of cheese such as mozzarella, cheddar, or feta.
Tips and tricks:
- Make sure to cook the pasta shells until al dente so they don't become too soft and fall apart.
- Use a piping bag or a spoon to stuff the cheese mixture into the pasta shells.
- You can make this recipe ahead of time and store it in the refrigerator until ready to bake.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of fresh parsley or basil.
Garnishes:
- Garnish with fresh herbs such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in warm water for a few minutes to make them more pliable.
Food safety advice:
- Make sure to cook the pasta shells and the cheese and spinach mixture to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the United States in the 1970s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the stuffed shells as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian