Ingredients with Measurements:
- 12 large pasta shells
- 1 cup cowslip leaves, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1 garlic clove, minced
- Salt and pepper, to taste
- 1 cup marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
3. In a mixing bowl, combine the cowslip leaves, ricotta cheese, Parmesan cheese, parsley, basil, garlic, salt, and 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 aluminum foil and bake for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 14g
Carbohydrates: 36g
Protein: 18g
Sodium: 680mg
Sugar: 6g
Substitutions for ingredients:
- Cowslip leaves can be substituted with spinach or arugula.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Marinara sauce can be substituted with tomato sauce or Alfredo sauce.
Variations:
- Add cooked and crumbled Italian sausage to the cheese mixture for a meaty version.
- Substitute the cowslip leaves with roasted red peppers for a different flavor profile.
- Use jumbo shells instead of regular shells for a larger portion size.
Tips and tricks:
- Be sure to rinse the pasta shells under cold water to stop the cooking process and prevent them from sticking together.
- Use a piping bag or a small spoon to stuff the cheese mixture into the pasta shells for easier and neater filling.
- If the pasta shells are not standing upright in the baking dish, use a layer of marinara sauce on the bottom to help them stay in place.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a bed of fresh spinach or arugula for a pop of color.
Garnishes:
Garnish with chopped fresh parsley or basil for added flavor and color.
Pairings:
Pair with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try boiling them for an additional minute to soften them up.
- If the cheese mixture is too thick, add a tablespoon of milk to thin it out.
Food safety advice:
- Be sure to cook the pasta shells until al dente to prevent them from becoming too soft and falling apart.
- Store leftovers in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Cowslip leaves have been used for medicinal purposes for centuries and are known for their anti-inflammatory and diuretic properties.
Flavor profiles:
The cowslip leaves add a slightly bitter and earthy flavor to the creamy cheese filling.
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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