Ingredients with Measurements:
- 1 box jumbo pasta shells
- 8 oz. Caprino Spazzacamino cheese, crumbled
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cups marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine Caprino Spazzacamino cheese, ricotta cheese, Parmesan cheese, egg, basil, parsley, salt, and black pepper.
4. Stuff each pasta shell with the cheese mixture and place them in a baking dish.
5. Pour marinara sauce over the stuffed shells.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
8. Let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories per serving: 470
- Fat: 23g
- Carbohydrates: 42g
- Protein: 25g
- Sodium: 1050mg
Substitutions for ingredients:
- Caprino Spazzacamino cheese can be substituted with any crumbled goat cheese.
- Ricotta cheese can be substituted with cottage 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.
- Substitute the marinara sauce with Alfredo sauce for a creamy version.
- Add chopped spinach or kale to the cheese mixture for a healthier version.
Tips and tricks:
- Make sure to cook the pasta shells until al dente so they don't become too soft when baked.
- Use a piping bag or a spoon to stuff the cheese mixture into the pasta shells.
- Top with extra Parmesan cheese before baking for a crispy, cheesy topping.
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 on a platter with fresh basil leaves and grated Parmesan cheese sprinkled on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too hard to stuff, try boiling them for a few more minutes until they are more pliable.
- If the cheese mixture is too dry, add a splash of milk to make it creamier.
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 pasta shells have been a popular Italian dish for centuries, with many variations across different regions.
Flavor profiles:
- Creamy, tangy, 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