Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 tablespoon of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 (10-ounce) package of frozen spinach, thawed and drained
- 1 (15-ounce) container of ricotta cheese
- 1 cup of Coolea cheese, grated
- 1/2 cup of Parmesan cheese, grated
- 1/4 cup of fresh parsley, chopped
- Salt and pepper, to taste
- 1 (24-ounce) jar of marinara sauce
Special equipment needed:
- Large pot
- Colander
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
4. Add the thawed and drained spinach to the skillet and cook until heated through, about 3 minutes.
5. In a large mixing bowl, combine the ricotta cheese, Coolea cheese, Parmesan cheese, chopped parsley, salt, and pepper. Mix well.
6. Add the spinach mixture to the cheese mixture and stir until well combined.
7. Spoon the cheese and spinach mixture into each cooked pasta shell and place them in the baking dish.
8. Pour the marinara sauce over the stuffed shells, making sure they are all covered.
9. Cover the baking dish with aluminum foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
11. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 483
Fat per serving: 23g
Saturated fat per serving: 12g
Cholesterol per serving: 69mg
Sodium per serving: 1091mg
Carbohydrates per serving: 44g
Fiber per serving: 4g
Sugar per serving: 8g
Protein per serving: 24g
Substitutions for ingredients:
- Instead of Coolea cheese, you can use Gouda or Cheddar cheese.
- Instead of frozen spinach, you can use fresh spinach.
Variations:
- You can add cooked ground beef or sausage to the cheese and spinach mixture for a meaty version.
- You can use a different type of pasta, such as rigatoni or penne, instead of jumbo shells.
Tips and tricks:
- Make sure to drain the spinach well to avoid excess moisture in the cheese mixture.
- You can make the stuffed shells ahead of time and refrigerate them until ready to bake.
- If the stuffed shells are browning too quickly, cover them with foil during the last few minutes of baking.
Storage instructions:
- Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed shells, place them in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Garlic bread
- Caesar salad
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce before baking.
- If the stuffed shells are too watery, drain the spinach well and make sure to squeeze out any excess moisture.
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 classic Italian-American dish that originated in the United States in the 1960s.
Flavor profiles:
- Creamy, cheesy, and savory
Serving suggestions:
- Serve the stuffed shells as a main dish for dinner or as a side dish for a potluck or party.
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