Ingredients with Measurements:
- 1 head of cabbage, chopped
- 1 pound of bacon, chopped
- 1 box of jumbo pasta shells
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1 tablespoon of olive oil
Special equipment needed:
- Large pot
- Large skillet
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Add chopped cabbage and cook for 5 minutes. Drain and set aside.
3. Cook bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside.
4. In the same skillet, add chopped onion and garlic. Cook until onion is translucent, about 5 minutes.
5. In a mixing bowl, combine cooked cabbage, cooked bacon, onion and garlic mixture, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, salt, black pepper, red pepper flakes, and olive oil. Mix well.
6. Cook jumbo pasta shells according to package instructions. Drain and rinse with cold water.
7. Stuff each pasta shell with the cabbage and bacon mixture and place in a baking dish.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
- Time:
Preparation time: 30 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 470
- Fat: 30g
- Carbohydrates: 25g
- Protein: 25g
Substitutions for ingredients:
- Ground beef or turkey can be used instead of bacon.
- Cottage cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add chopped mushrooms to the filling mixture.
- Use spinach instead of cabbage.
- Add chopped sun-dried tomatoes to the filling mixture.
Tips and tricks:
- Make sure to cook the cabbage until it is tender but not mushy.
- Stuff the pasta shells generously with the filling mixture.
- Use a spoon to help stuff the pasta shells.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Cover the baking dish with foil and bake for 15-20 minutes until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and lemon wedges.
Garnishes:
- Fresh parsley or basil.
Pairings:
- Garlic bread and a green salad.
Suggested side dishes:
- Roasted vegetables or mashed potatoes.
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try boiling them for a minute less than the package instructions.
Food safety advice:
- Make sure to cook the bacon and cabbage thoroughly.
Food history:
- Stuffed shells are a traditional Italian dish that originated in the Campania region of Italy.
Flavor profiles:
- Savory, smoky, and cheesy.
Serving suggestions:
- Serve hot with a side salad and garlic bread.
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