Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped bird's foot violet leaves
- 1 egg
- Salt and pepper to taste
- 2 cups of marinara sauce
- 1/2 cup of shredded mozzarella cheese
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Spoon
- 9x13 inch 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. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped bird's foot violet leaves, egg, salt, and pepper.
4. Stuff each cooked pasta shell with the ricotta mixture and place them in the 9x13 inch baking dish.
5. Pour the marinara sauce over the stuffed shells and sprinkle the shredded mozzarella cheese on top.
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:
- Preheat oven to 375°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 420
- Fat: 18g
- Carbohydrates: 41g
- Protein: 22g
- Sodium: 760mg
Substitutions for ingredients:
- Spinach or kale can be substituted for bird's foot violet leaves.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be substituted for mozzarella cheese.
Variations:
- Add cooked ground beef or sausage to the ricotta mixture for a meaty version.
- Use a different type of pasta, such as manicotti or cannelloni, instead of jumbo shells.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- Use a piping bag or a plastic bag with the corner cut off to easily stuff the pasta shells.
- Leftover stuffed shells can be frozen for later use.
Storage instructions:
- Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed shells in a baking dish, cover with foil, and bake at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed shells on a bed of fresh basil leaves for a pop of color.
Garnishes:
- Sprinkle chopped parsley or basil on top of the stuffed shells before serving.
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 more marinara sauce before baking.
- If the stuffed shells are too wet, drain the ricotta cheese before mixing with the other ingredients.
Food safety advice:
- Make sure to cook the stuffed shells to 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 20th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish for dinner.
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Region: Italian