Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of Fior di Monte cheese, shredded
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- Salt and pepper, to taste
- 2 cups of marinara sauce
- 1/2 cup of 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 jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the Fior di Monte cheese, ricotta cheese, Parmesan cheese, egg, chopped parsley, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the cheese mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells, making sure they are fully covered.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and sprinkle the shredded mozzarella cheese over the top of the shells.
8. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 410
Fat: 19g
Carbohydrates: 35g
Protein: 23g
Sodium: 880mg
Substitutions for ingredients:
- Fior di Monte cheese can be substituted with any other type of shredded cheese, such as mozzarella or cheddar.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Marinara sauce can be substituted with any other type of tomato-based pasta sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Add chopped spinach or kale to the cheese mixture for a healthier version.
- Use different types of pasta shells, such as conchiglie or manicotti.
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.
- Top the stuffed shells with extra Parmesan cheese before baking for added flavor.
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 for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or basil.
Pairings:
Garlic bread and a side salad.
Suggested side dishes:
Caesar salad, Caprese salad, or roasted vegetables.
Troubleshooting advice:
If the shells are not cooked enough, they will be difficult to stuff. Make sure to cook them until al dente.
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 pasta shells have been a popular Italian dish for centuries, with many variations depending on the region.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot and enjoy as a main course.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Creamy, Savory, Cheesy, Rich, Comforting