Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 1 cup sun-dried tomatoes, chopped
- 1 cup bufala mozzarella, diced
- 1/2 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 egg
- Salt and pepper to taste
- 2 cups marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the chopped sun-dried tomatoes, diced bufala mozzarella, ricotta cheese, grated parmesan cheese, minced garlic, chopped basil, egg, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the cheese mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 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: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Carbohydrates: 44g
Protein: 22g
Sodium: 880mg
Sugar: 9g
Substitutions for ingredients:
- You can use regular mozzarella cheese instead of bufala mozzarella.
- You can use spinach or kale instead of basil.
Variations:
- You can add cooked ground beef or Italian sausage to the cheese mixture for a meatier version.
- You can use different types of cheese, such as fontina or gouda.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and mushy.
- Use a piping bag or a small spoon to stuff the cheese mixture into the pasta shells.
- You can make the stuffed shells ahead of time and refrigerate them until ready to bake.
Storage instructions:
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed shells in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of fresh basil on top.
Garnishes:
Fresh basil leaves or grated parmesan cheese.
Pairings:
Garlic bread and a green salad.
Suggested side dishes:
Roasted vegetables or a side of pasta.
Troubleshooting advice:
If the stuffed shells are too dry, add more marinara sauce before baking.
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 1960s.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve the stuffed shells as a main course for dinner.
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Region: Italian