Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of ricotta cheese
- 1 cup of grated Cacio Magno cheese
- 1/4 cup of chopped fresh herbs (such as basil, parsley, and thyme)
- 1 egg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- 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 mixing bowl, combine the ricotta cheese, Cacio Magno cheese, chopped herbs, egg, salt, and black pepper. Mix well.
4. Spoon the cheese mixture into each cooked pasta shell until they are all filled.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in a single layer in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Sprinkle the grated Parmesan cheese over the top of the sauce.
9. Cover the baking dish with aluminum foil.
10. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
11. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.
12. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 470
Fat: 23g
Carbohydrates: 41g
Protein: 25g
Sodium: 1100mg
Substitutions for ingredients:
- Cacio Magno cheese can be substituted with Pecorino Romano or Parmesan cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a meaty version.
- Use a different type of pasta, such as manicotti or rigatoni, instead of jumbo shells.
- 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 so they don't become too soft and fall apart when stuffed.
- Use a piping bag or a ziplock bag with the corner cut off to make filling the pasta shells easier.
- If the stuffed shells are browning too quickly, cover them with foil again during the last few minutes of baking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with fresh herbs and grated cheese sprinkled on top.
Garnishes:
Fresh herbs, grated cheese, and red pepper flakes.
Pairings:
Garlic bread, Caesar salad, and a glass of red wine.
Suggested side dishes:
Roasted vegetables, steamed broccoli, or a side of pasta.
Troubleshooting advice:
If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before serving.
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:
Cacio Magno cheese is a type of Pecorino cheese that is made in the Lazio region of Italy. It is known for its strong, salty flavor and is often used in pasta dishes.
Flavor profiles:
Savory, cheesy, and herbaceous.
Serving suggestions:
Serve hot as a main dish for dinner.
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Region: Italian