Ingredients with Measurements:
- 1 pound jumbo pasta shells
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup Caciocavallo Podolico cheese, grated
- 1/4 cup Parmesan cheese, grated
- 1 egg
- Salt and pepper to taste
- 2 cups marinara sauce
Special Equipment Needed:
- Large pot
- Skillet
- 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. Drain and set aside.
3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and cook until the onion is translucent.
4. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and let cool.
5. In a mixing bowl, combine the ricotta cheese, grated Caciocavallo Podolico cheese, grated Parmesan cheese, egg, salt, and pepper. Mix well.
6. Add the cooled spinach mixture to the cheese mixture and stir until well combined.
7. Stuff each cooked pasta shell with the cheese and spinach mixture.
8. Spread a thin layer of marinara sauce on the bottom of a baking dish.
9. Arrange the stuffed shells in the baking dish.
10. Pour the remaining marinara sauce over the stuffed shells.
11. Cover the baking dish with foil and bake for 25 minutes.
12. 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:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 700mg
Substitutions for ingredients:
- You can substitute the Caciocavallo Podolico cheese with any other hard, flavorful cheese.
- You can substitute the spinach with kale or Swiss chard.
Variations:
- You can add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- You can add chopped sun-dried tomatoes or roasted red peppers to the cheese and spinach mixture for a more flavorful version.
Tips and Tricks:
- Be sure to cook the pasta shells al dente so they don't become too soft when baked.
- Use a piping bag or a spoon to stuff the cheese and spinach 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:
- To reheat, place the stuffed shells in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation Ideas:
- Serve the stuffed shells on a platter with a sprinkle of chopped fresh parsley or basil.
Garnishes:
- Garnish with a sprinkle of grated Parmesan cheese and chopped fresh herbs.
Pairings:
- Serve with a side salad and garlic bread.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting Advice:
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before baking.
Food Safety Advice:
- Be 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 20th century.
Flavor Profiles:
- Creamy, cheesy, and savory.
Serving Suggestions:
- Serve as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian