Ingredients with Measurements:
- 16 jumbo pasta shells
- 2 cups chopped celery
- 1 cup shredded cheddar cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup bread crumbs
- 1 egg
- Salt and pepper to taste
- 2 cups 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 the package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the chopped celery, cheddar cheese, ricotta cheese, Parmesan cheese, parsley, green onions, bread crumbs, egg, salt, and pepper.
4. Stuff each cooked pasta shell with the cheese and celery mixture.
5. Spread a thin layer of marinara sauce in the bottom of a baking dish.
6. Arrange the stuffed shells in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover the baking dish with aluminum foil.
9. Bake for 25-30 minutes or until the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5-10 minutes or until the top is golden brown.
11. 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:
4-6 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 820mg
Carbohydrates: 34g
Fiber: 3g
Sugar: 7g
Protein: 20g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any other type of shredded cheese.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of marinara sauce, you can use any other type of tomato-based sauce.
Variations:
- Add cooked ground beef or sausage to the cheese and celery mixture for a meaty version.
- Use spinach instead of celery for a vegetarian option.
- Top the stuffed shells with additional cheese and bake until melted and bubbly.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, so they don't become too soft and fall apart when stuffed.
- Use a piping bag or a spoon to fill the pasta shells with the cheese and celery mixture.
- You can make the stuffed shells ahead of time and refrigerate them until ready to bake.
Storage instructions:
- Store any leftovers 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 oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed shells on a bed of marinara sauce.
- Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a little bit of olive oil before baking.
- If the stuffed shells are too wet, add more bread crumbs or cheese to the filling.
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 shells are a popular 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 lunch or dinner.
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Region: Italian