Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped Brush cherries
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- Salt and pepper to taste
- 1 jar (24 oz) marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum 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 rinse under cold water to stop the cooking process.
3. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, basil, parsley, Brush cherries, garlic, egg, salt, and pepper. Mix well.
4. Spoon the cheese mixture into each pasta shell, filling them about 3/4 full.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the baking dish, making sure they are snugly packed together.
7. Pour the remaining marinara sauce over the stuffed shells, covering them completely.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
10. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 39g
Protein: 25g
Sodium: 900mg
Substitutions for ingredients:
- Brush cherries can be substituted with any other type of cherry or dried cranberries.
- Marinara sauce can be substituted with any other type of tomato-based sauce.
Variations:
- Add cooked ground beef, sausage, or turkey to the cheese mixture for a meaty version.
- Use different types of cheese, such as fontina or gouda, for a different flavor.
- Add chopped spinach or kale to the cheese mixture for a healthier version.
Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a piping bag or a plastic bag with the corner snipped off to fill the pasta shells more easily.
- Top the stuffed shells with additional grated parmesan cheese before baking for a crispy, cheesy crust.
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 in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped parsley and a drizzle of olive oil.
Garnishes:
Chopped parsley, grated parmesan cheese, and a drizzle of olive oil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a splash of milk to the cheese mixture.
- If the stuffed shells are too watery, drain the ricotta cheese before using it.
Food safety advice:
- Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells are a popular Italian-American dish that originated in the United States in the 1960s. They are typically filled with a mixture of ricotta cheese, herbs, and sometimes meat, and baked in a tomato-based sauce.
Flavor profiles:
Creamy, cheesy, tangy, and sweet.
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian