Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 1 lb Cacio di Vacca Bianca cheese, shredded
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 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 package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the shredded Cacio di Vacca Bianca cheese, ricotta cheese, grated Parmesan cheese, egg, chopped parsley, salt, and black pepper.
4. Stuff each pasta shell with the cheese mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells, making sure to cover them completely.
6. Cover the baking dish with aluminum 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. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 498
Fat: 25g
Saturated Fat: 15g
Cholesterol: 117mg
Sodium: 1284mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 9g
Protein: 29g
Substitutions for ingredients:
- Cacio di Vacca Bianca cheese can be substituted with any hard, salty cheese such as Pecorino Romano or Parmigiano-Reggiano.
- Ricotta cheese can be substituted with cottage cheese or mascarpone cheese.
- Marinara sauce can be substituted with any tomato-based pasta sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Use spinach or kale instead of parsley for a healthier option.
- Top the stuffed shells with mozzarella cheese before baking for an extra cheesy 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 ziplock bag with the corner cut off to easily stuff the pasta shells.
- Leftover stuffed shells can be frozen for up to 3 months.
Storage instructions:
Store leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover stuffed shells in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Garnish with fresh basil leaves or a sprinkle of red pepper flakes for some extra flavor.
Pairings:
Serve the stuffed shells with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the stuffed shells are dry, add more marinara sauce or a drizzle of olive oil before baking.
- If the stuffed shells are too watery, drain the excess liquid 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.
- Store leftover stuffed shells in the refrigerator within 2 hours of cooking.
Food history:
Cacio di Vacca Bianca is a hard, salty cheese made from cow's milk in Italy. It is commonly used in Italian cuisine, especially in pasta dishes.
Flavor profiles:
The stuffed shells are cheesy, savory, and slightly tangy from the marinara sauce.
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