Italian > Pasta > Stuffed Shells

Chickweed and Ricotta Stuffed Pasta Shells Recipe

Ingredients with Measurements:
- 20 jumbo pasta shells
- 1 cup of fresh chickweed, chopped
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh chives
- 1/4 cup of chopped fresh thyme
- 1/4 cup of chopped fresh oregano
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1 cup of marinara sauce

Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Spoon

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cook the pasta shells according to the package instructions until they are al dente. Drain and set aside.

3. In a mixing bowl, combine the chopped chickweed, ricotta cheese, Parmesan cheese, chopped herbs, olive oil, salt, and pepper.

4. Stuff each pasta shell with the chickweed and ricotta mixture and place them in a baking dish.

5. Pour the 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 10-15 minutes until the cheese is melted and bubbly.

8. Serve hot and enjoy!


Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 28g
Protein: 18g
Sodium: 600mg

Substitutions for ingredients:
- Chickweed can be substituted with spinach or arugula.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Marinara sauce can be substituted with tomato sauce or pesto.

Variations:
- Add cooked ground beef or sausage to the chickweed and ricotta mixture for a meaty version.
- Use different herbs or spices to change the flavor profile.
- Top with additional Parmesan cheese or breadcrumbs for a crispy topping.

Tips and tricks:
- Make sure to cook the pasta shells until they are al dente so they don't become too soft when baked.
- Use a spoon to carefully stuff the pasta shells without tearing them.
- Mix the chickweed and ricotta mixture well to ensure even distribution of flavors.

Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 1-2 minutes.

Presentation ideas:
Serve the stuffed shells on a bed of fresh greens or with a side salad.

Garnishes:
Garnish with additional chopped herbs or a sprinkle of Parmesan cheese.

Pairings:
Pair with a glass of red wine or a crisp salad.

Suggested side dishes:
Serve with garlic bread or roasted vegetables.

Troubleshooting advice:
If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them.

Food safety advice:
Make sure to cook the pasta shells and stuffing mixture to the appropriate temperature to avoid any foodborne illnesses.

Food history:
Pasta shells have been a popular Italian dish for centuries, with many variations and fillings.

Flavor profiles:
This dish has a creamy and herbaceous flavor profile with a tangy tomato sauce.

Serving suggestions:
Serve as a main dish for a vegetarian meal or as a side dish for a larger meal.

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Region: Italian

Taste: Savory, Creamy, Cheesy, Herbal, Nutty