Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of chopped bank cress
- 1 egg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce
- 1/2 cup of shredded mozzarella cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Foil
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 mixing bowl, combine the ricotta cheese, Parmesan cheese, chopped bank cress, egg, salt, and black pepper. Mix well.
4. Stuff each pasta shell with the ricotta mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells, making sure each shell is coated.
6. Sprinkle the shredded mozzarella cheese over the top of the sauce.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. 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 per serving: 350
Fat: 18g
Carbohydrates: 28g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- Bank cress can be substituted with spinach or kale.
- Marinara sauce can be substituted with tomato sauce or homemade tomato sauce.
Variations:
- Add cooked ground beef or sausage to the ricotta mixture for a meaty version.
- Use different types of cheese, such as feta or goat cheese, for a unique flavor.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
- Use a piping bag or a small spoon to stuff the shells evenly.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with fresh herbs and a sprinkle of Parmesan cheese.
Garnishes:
Garnish with chopped fresh 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 stuffed shells are too dry, add a little more sauce before baking.
- If the cheese is browning too quickly, cover the baking dish with foil.
Food safety advice:
- Make sure to cook the pasta shells and meat (if using) to the appropriate temperature.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the 20th century.
Flavor profiles:
Creamy, savory, and slightly tangy.
Serving suggestions:
Serve as a main dish for a family dinner or as a side dish for a potluck or party.
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Region: Italian