Ingredients with Measurements:
- 1 pound cesio pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 (24-ounce) jar marinara sauce
Special equipment needed:
- Large pot
- Colander
- 9x13 inch baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the cesio pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the spinach to the skillet and cook for an additional 2-3 minutes.
5. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, salt, black pepper, and red pepper flakes.
6. Add the spinach mixture to the cheese mixture and stir to combine.
7. Pour half of the marinara sauce into the bottom of the baking dish.
8. Stuff each cooked cesio pasta with the cheese and spinach mixture and place them in the baking dish.
9. Pour the remaining marinara sauce over the stuffed pasta.
10. Cover the baking dish with foil and bake for 25 minutes.
11. 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 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 480
Fat: 21g
Carbohydrates: 47g
Protein: 26g
Sodium: 1090mg
Sugar: 10g
Substitutions for ingredients:
- Cesio pasta can be substituted with any other type of pasta.
- Frozen spinach can be substituted with fresh spinach.
- Ricotta cheese can be substituted with cottage cheese.
- Mozzarella cheese can be substituted with any other type of cheese.
- Parmesan cheese can be substituted with Romano cheese.
Variations:
- Add cooked ground beef or sausage to the cheese and spinach mixture.
- Use a different type of sauce, such as Alfredo or pesto.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and spinach mixture.
Tips and tricks:
- Make sure to drain the spinach well to prevent the dish from becoming too watery.
- Use a spoon to help stuff the cheese and spinach mixture into the pasta.
- If the cheese begins to brown too quickly, cover the dish with foil.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the baked cesio with a side salad and garlic bread.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a glass of red wine, such as Chianti.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the dish is too watery, try draining the spinach better or using less sauce.
- If the cheese is not melting, try increasing the oven temperature or broiling for a few minutes.
Food safety advice:
Make sure to cook the pasta and meat (if using) to the appropriate temperature to prevent foodborne illness.
Food history:
Cesio pasta originated in Italy and is similar to rigatoni.
Flavor profiles:
This dish is savory and cheesy with a hint of spice from the red pepper flakes.
Serving suggestions:
Serve hot and enjoy as a main dish.
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Region: Italian