Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 1 cup of ricotta cheese
- 1 cup of Caprino Valle cheese, crumbled
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- 2 cups of marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, Caprino Valle cheese, Parmesan cheese, egg, basil, parsley, salt, and 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, covering them completely.
6. Cover the baking dish with foil and bake for 25-30 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Ricotta cheese can be substituted with cottage cheese.
- Caprino Valle cheese can be substituted with feta cheese.
- Marinara sauce can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Use different herbs such as oregano or thyme for a different flavor profile.
- 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 to prevent them from becoming too soft and falling apart.
- Use a piping bag or a small spoon to stuff the cheese mixture into the pasta shells.
- If the cheese mixture is too thick, add a splash of milk to make it easier to stuff into the shells.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed shells in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh basil or parsley.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try boiling them for a few minutes longer to make them more pliable.
- If the cheese mixture is too runny, add more cheese or breadcrumbs to thicken it up.
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 leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 1960s.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish for dinner.
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Region: Italian