Pasta > Italian > Stuffed Shells

Fig and Ricotta Stuffed Shells Recipe

Ingredients with Measurements:
- 16 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup chopped dried figs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 egg
- Salt and pepper to taste
- 1 cup marinara sauce
- 1/4 cup shredded mozzarella cheese

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 package instructions until al dente. Drain and rinse with cold water.
3. In a mixing bowl, combine the ricotta cheese, chopped dried figs, grated Parmesan cheese, chopped fresh basil, egg, salt, and pepper.
4. Stuff each pasta shell with the ricotta and fig 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. Sprinkle shredded mozzarella cheese on top.
9. Cover the baking dish with aluminum foil.
10. Bake for 25 minutes.
11. Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
12. Let cool for a few minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4 servings

Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 45g
Protein: 20g
Sodium: 600mg
Sugar: 10g

Substitutions for ingredients:
- Dried figs can be substituted with dried cranberries or raisins.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Marinara sauce can be substituted with tomato sauce or Alfredo sauce.

Variations:
- Add chopped walnuts or pecans to the ricotta and fig mixture for added crunch.
- Top with chopped fresh parsley or thyme for added flavor.
- Use different types of pasta shells such as conchiglie or manicotti.

Tips and tricks:
- Make sure to cook the pasta shells until al dente to prevent them from becoming too soft when baked.
- Use a piping bag or a spoon to easily stuff the pasta shells.
- If the ricotta and fig mixture is too thick, add a splash of milk to thin it out.

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 on a platter with a sprinkle of fresh herbs and a drizzle of olive oil.

Garnishes:
Fresh herbs such as parsley or thyme.

Pairings:
Serve with a side salad or garlic bread.

Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables such as zucchini or eggplant
- Garlic bread or breadsticks

Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them.
- If the ricotta and fig mixture is too dry, add more ricotta cheese or a splash of milk.

Food safety advice:
Make sure to cook the pasta shells and stuffing to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Stuffed shells originated in Italy and are a popular dish in Italian-American cuisine.

Flavor profiles:
Sweet and savory with a creamy and cheesy filling.

Serving suggestions:
Serve as a main dish for a family dinner or as a side dish for a potluck or party.

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Region: Italian

Taste: Creamy, Sweet, Savory, Tangy, Rich