Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 container (15 oz) ricotta cheese
- 1 cup shredded provolone cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
Special equipment needed:
- Large pot
- 9x13 inch baking dish
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
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 2-3 minutes until heated through.
5. In a mixing bowl, combine the ricotta cheese, provolone cheese, Parmesan cheese, egg, salt, and black pepper. Mix well.
6. Add the spinach mixture to the cheese mixture and stir until well combined.
7. Spread a thin layer of marinara sauce in the bottom of the baking dish.
8. Stuff each pasta shell with the cheese and spinach mixture and place them in the baking dish.
9. Pour the remaining marinara sauce over the stuffed shells.
10. Cover the baking dish with aluminum foil and bake for 30 minutes.
11. 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: 45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 420
- Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 85mg
- Sodium: 900mg
- Carbohydrates: 37g
- Fiber: 4g
- Sugar: 8g
- Protein: 23g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of provolone cheese.
- You can use fresh spinach instead of frozen spinach.
Variations:
- You can add cooked ground beef or sausage to the cheese mixture for a meaty version.
- You can use different types of pasta shells, such as conchiglie or manicotti.
- You can add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente so they don't become too soft when baked.
- Squeeze the excess water out of the spinach before adding it to the cheese mixture.
- Use a piping bag or a spoon to stuff the cheese mixture into the pasta shells.
- Top the baked shells with extra grated Parmesan cheese and chopped fresh herbs, such as basil or parsley.
Storage instructions:
- Store any 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 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of chopped fresh herbs and a side salad.
Garnishes:
- Garnish the stuffed shells with chopped fresh herbs, such as basil or parsley.
Pairings:
- Serve the stuffed shells with a side of garlic bread and a glass of red wine.
Suggested side dishes:
- A side salad with mixed greens, cherry tomatoes, and balsamic vinaigrette.
- Roasted vegetables, such as zucchini, eggplant, or bell peppers.
Troubleshooting advice:
- If the stuffed shells are too dry, add a little bit of milk or cream to the cheese mixture.
- If the stuffed shells are too watery, make sure to squeeze the excess water out of the spinach before adding it to the cheese mixture.
Food safety advice:
- Make sure to cook the stuffed shells until they reach an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the United States in the 1960s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the stuffed shells as a main course for dinner or as a hearty appetizer for a party.
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Region: Italian