Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (10-ounce) package frozen spinach, thawed and drained
- 1 (15-ounce) container ricotta cheese
- 1 cup crumbled feta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add diced onions and minced garlic and sauté until onions are translucent.
4. Add the thawed and drained spinach to the skillet and cook until heated through.
5. In a mixing bowl, combine the ricotta cheese, crumbled feta cheese, grated Parmesan cheese, egg, 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 a 9x13 inch baking dish.
8. Pour marinara sauce over the stuffed shells and sprinkle shredded mozzarella cheese on top.
9. Cover with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 452
Fat: 22g
Carbohydrates: 38g
Protein: 26g
Sodium: 1020mg
Sugar: 8g
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Cottage cheese can be used instead of ricotta cheese.
- Goat cheese can be used instead of feta cheese.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Use a different type of cheese, such as cheddar or Gouda, instead of mozzarella cheese.
- Add chopped sun-dried tomatoes to the cheese and spinach mixture for added flavor.
Tips and tricks:
- Make sure to drain the spinach well to avoid excess moisture in the stuffed shells.
- Use a piping bag or a zip-top bag with the corner snipped off to easily fill the pasta shells.
- 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 garnished with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before baking.
- If the stuffed shells are too watery, make sure to drain the spinach well and use a slotted spoon to fill the pasta shells.
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, tangy, savory
Serving suggestions:
Serve the stuffed shells hot with a side of garlic bread and a Caesar salad for a complete meal.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Creamy, Feta, Cheesy, Spinach, Savory, Feta-Y, Spinach-Y