Ingredients with Measurements:
- 1 pound jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 pound culatello, diced
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
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 directions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, parsley, salt, black pepper, and garlic powder. Stir until well combined.
4. Add the diced culatello to the cheese mixture and stir until evenly distributed.
5. Stuff each pasta shell with the cheese and culatello mixture.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Arrange the stuffed shells in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells.
9. Sprinkle the shredded mozzarella cheese on top.
10. Cover the baking dish with foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
12. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 980mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- Culatello can be substituted with prosciutto or cooked bacon.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Marinara sauce can be substituted with tomato sauce or crushed tomatoes.
Variations:
- Add spinach or kale to the cheese and culatello mixture for added nutrition.
- Use different types of cheese, such as fontina or gouda, for a different flavor profile.
- Add chopped sun-dried tomatoes or roasted red peppers for added flavor.
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 spoon to easily stuff the pasta shells.
- If the stuffed shells are browning too quickly, cover them with foil while baking.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F. Place the stuffed shells in a baking dish and cover with foil. Bake for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with fresh parsley or basil on top.
Garnishes:
Fresh parsley or basil can be used as a garnish.
Pairings:
This dish pairs well with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
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, drain the ricotta cheese before using.
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:
This dish is savory and cheesy with a hint of saltiness from the culatello.
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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Region: Italian