Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of bologna, diced
- 1 cup of frozen spinach, thawed and drained
- 2 cups of ricotta cheese
- 1 cup of grated Parmesan cheese
- 2 eggs
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- 2 cups of marinara sauce
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 diced bologna, thawed spinach, ricotta cheese, Parmesan cheese, eggs, garlic powder, onion powder, salt, and pepper. Mix well.
4. Stuff each pasta shell with the bologna and spinach mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
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.
10. 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: 550
Fat: 32g
Carbohydrates: 34g
Protein: 32g
Sodium: 1440mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for bologna.
- Fresh spinach can be used instead of frozen spinach.
- Cottage cheese can be used instead of ricotta cheese.
- Mozzarella cheese can be used instead of Parmesan cheese.
Variations:
- Add chopped onions and bell peppers to the bologna and spinach mixture for extra flavor.
- Use a different type of pasta, such as rigatoni or penne, instead of jumbo shells.
- Top the stuffed shells with additional cheese before baking.
Tips and tricks:
- Make sure to drain the spinach well to prevent excess moisture in the filling.
- Use a piping bag or a spoon to fill the pasta shells evenly.
- 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 and cover with foil. Bake at 350°F for 20-25 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a bed of marinara sauce and garnish with fresh parsley.
Garnishes:
Fresh parsley or basil
Pairings:
Garlic bread, Caesar salad, or roasted vegetables
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them.
- If the filling is too dry, add a splash of milk or cream to the mixture.
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 originated in Italy and are traditionally filled with ricotta cheese and spinach.
Flavor profiles:
Savory, cheesy, and slightly salty.
Serving suggestions:
Serve the stuffed shells as a main course for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Savory, Cheesy, Rich, Hearty, Comforting