Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 bunch of Swiss chard, stems removed and leaves chopped
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 egg
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1 tablespoon of olive oil
- 1 jar of marinara sauce
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant.
4. Add the chopped Swiss chard to the skillet and cook for 5-7 minutes until wilted. Remove from heat and let cool.
5. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, salt, and black pepper. Mix well.
6. Add the cooled Swiss chard to the cheese mixture and stir to combine.
7. Spoon the cheese and chard mixture into each cooked pasta shell, filling them about 3/4 full.
8. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
9. Arrange the stuffed shells in the baking dish, and spoon the remaining marinara sauce over the top.
10. Cover the baking dish with aluminum foil and bake for 25-30 minutes, or until the sauce is bubbly and the cheese is melted.
11. Remove the foil and bake for an additional 5-10 minutes until the cheese is golden brown.
12. Let cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 453
Fat: 21g
Carbohydrates: 43g
Protein: 24g
Sodium: 1019mg
Sugar: 9g
Substitutions for ingredients:
- Spinach or kale can be used instead of Swiss chard.
- Cottage cheese or goat cheese can be used instead of ricotta cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
Variations:
- Add cooked ground beef or sausage to the cheese and chard mixture for a meaty version.
- Use a different type of pasta, such as penne or rigatoni, instead of shells.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and chard mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
- Use a piping bag or a plastic bag with the corner snipped off to fill the pasta shells more easily.
- Leftover stuffed shells can be frozen for later use.
Storage instructions:
Leftover stuffed shells can be stored 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 at 350°F 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:
Chopped fresh herbs, grated Parmesan cheese, or a drizzle of olive oil can be used as garnishes.
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
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them up.
- If the cheese and chard mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Stuffed pasta dishes have been popular in Italian cuisine for centuries, with variations such as manicotti and cannelloni.
Flavor profiles:
This dish has a creamy and cheesy filling with a slightly spicy kick from the red pepper flakes.
Serving suggestions:
Serve the stuffed shells hot and fresh out of the oven for the best flavor and texture.
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Region: Italian