Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of Cincar cheese, shredded
- 1 cup of ricotta cheese
- 1 egg
- 1/4 cup of grated parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
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 rinse with cold water to stop the cooking process.
3. In a mixing bowl, combine the Cincar cheese, ricotta cheese, egg, parmesan cheese, parsley, salt, and black 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.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 440
- Fat: 20g
- Carbohydrates: 42g
- Protein: 22g
- Sodium: 790mg
- Sugar: 9g
Substitutions for ingredients:
- Cincar cheese can be substituted with any other type of hard cheese, such as parmesan or pecorino romano.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Marinara sauce can be substituted with any other type of tomato-based pasta sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Add chopped spinach or kale to the cheese mixture for a healthier version.
- Use different types of pasta shells, such as conchiglie or manicotti, for a different look.
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 cut off to stuff the pasta shells more easily.
- Top the stuffed shells with extra parmesan cheese before baking for a crispy, golden crust.
Storage instructions:
- Store any leftover stuffed shells 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 375°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of chopped parsley and grated parmesan cheese.
Garnishes:
- Chopped parsley
- Grated parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic mashed potatoes
- Roasted sweet potatoes
- Steamed broccoli
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.
Food safety advice:
- Make sure to cook the stuffed shells until the cheese is melted and bubbly to ensure that they are fully cooked.
Food history:
- Cincar cheese is a type of hard cheese that originated in Serbia and is made from sheep's milk.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Tangy
Serving suggestions:
- Serve the stuffed shells as a main dish for dinner.
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Taste: Cheesy, Savory, Creamy, Rich, Comforting