Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 8 ounces of mushrooms, finely chopped
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 8 ounces of Butterkäse cheese, shredded
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- 2 cups of marinara sauce
Special equipment needed:
- Large pot
- Skillet
- 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 until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 3 minutes.
4. Add the mushrooms, thyme, salt, and pepper to the skillet. Cook until the mushrooms are tender and any liquid has evaporated, about 5 minutes.
5. In a mixing bowl, combine the shredded Butterkäse cheese, ricotta cheese, Parmesan cheese, egg, and chopped parsley. Add the mushroom mixture and stir to combine.
6. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
7. Stuff each cooked pasta shell with a spoonful of the cheese and mushroom mixture. Place the stuffed shells in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells.
9. Cover the baking dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 40g
- Protein: 23g
- Sodium: 780mg
Substitutions for ingredients:
- Butterkäse cheese can be substituted with any other mild cheese such as mozzarella or provolone.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with any other tomato-based pasta sauce.
Variations:
- Add cooked ground beef or sausage to the mushroom mixture for a meaty version.
- Use spinach instead of mushrooms for a vegetarian option.
- Top the stuffed shells with additional shredded cheese before baking for a cheesier version.
Tips and tricks:
- Make sure to cook the pasta shells until al dente to prevent them from becoming too soft and falling apart.
- Use a piping bag or a small spoon to easily stuff the pasta shells.
- Leftover stuffed shells can be stored in the refrigerator for up to 3 days.
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 aluminum 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 on top.
Garnishes:
- Garnish with additional grated Parmesan cheese and chopped parsley.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce before baking.
- If the stuffed shells are too watery, drain any excess liquid from the mushroom mixture before stuffing the pasta shells.
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 early 20th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the stuffed shells hot and fresh out of the oven.
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