Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 1 bunch broccolini, chopped
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- 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 in a large pot of salted boiling water until al dente. Drain the shells in a colander and set aside.
3. In a mixing bowl, combine the chopped broccolini, ricotta cheese, grated Parmesan cheese, egg, garlic powder, onion powder, salt, and pepper.
4. Stuff each cooked shell with a spoonful of the broccolini and ricotta mixture and place them in a 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 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 the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 430
- Fat: 20g
- Carbohydrates: 39g
- Protein: 23g
- Fiber: 3g
- Sugar: 7g
Substitutions for ingredients:
- You can substitute regular broccoli for broccolini.
- You can use any type of pasta shells, but jumbo shells work best for stuffing.
- You can use any type of tomato-based pasta sauce.
Variations:
- You can add cooked ground beef or Italian sausage to the stuffing mixture for a meaty version.
- You can use different types of cheese, such as fontina or goat cheese, instead of ricotta.
- You can add chopped sun-dried tomatoes or roasted red peppers to the stuffing mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they hold their shape when stuffed.
- Use a piping bag or a small spoon to fill the shells with the stuffing mixture.
- If the stuffed shells are too dry, add a little bit of milk or cream to the stuffing mixture.
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 foil. Bake in a preheated oven at 350°F for 15-20 minutes until heated through.
Presentation ideas:
- Serve the stuffed shells on a large platter with a sprinkle of fresh chopped parsley on top.
Garnishes:
- Garnish the stuffed shells with a sprinkle of grated Parmesan cheese or chopped fresh basil.
Pairings:
- Serve the stuffed shells with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add a little bit of milk or cream to the stuffing mixture.
Food safety advice:
- Make sure to cook the pasta shells and broccolini thoroughly to avoid any foodborne illnesses.
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 with a hint of garlic and onion.
Serving suggestions:
- Serve the stuffed shells hot out of the oven with a side salad or garlic bread for a complete meal.
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