Ingredients with Measurements:
- 20 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled erborinato cheese
- 1/2 cup chopped spinach
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, crumbled erborinato cheese, chopped spinach, grated Parmesan cheese, egg, garlic powder, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the cheese and spinach mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover the baking dish with aluminum foil.
9. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 380
Fat: 19g
Carbohydrates: 28g
Protein: 23g
Sodium: 820mg
Sugar: 7g
Substitutions for ingredients:
- Erborinato cheese can be substituted with gorgonzola or blue cheese.
- Spinach can be substituted with kale or Swiss chard.
- Marinara sauce can be substituted with tomato sauce or Alfredo sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Use different types of pasta shells, such as conchiglie or manicotti.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and spinach mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a piping bag or a small spoon to stuff the cheese mixture into the pasta shells.
- If the shells are difficult to stuff, try soaking them in hot water for a few minutes to soften them.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed shells on a platter, garnished with fresh basil leaves.
Garnishes:
Fresh basil leaves, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad, red wine
Suggested side dishes:
Roasted vegetables, garlic mashed potatoes, steamed broccoli
Troubleshooting advice:
If the stuffed shells are dry, add more marinara sauce before baking.
Food safety advice:
Make sure to cook the pasta shells and the filling to an internal temperature of 165°F to ensure food safety.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the 1950s.
Flavor profiles:
Creamy, cheesy, savory
Serving suggestions:
Serve the stuffed shells as a main course for dinner or as a side dish for a larger meal.
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Region: Italian