Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 tablespoon of olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 (10-ounce) package of frozen spinach, thawed and drained
- 1 (15-ounce) container of ricotta cheese
- 1 cup of grated Fontal cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 2 cups of 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 jumbo pasta shells according to the package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until the onion is 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, grated Fontal 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. Stuff each cooked pasta shell with the cheese and spinach mixture.
8. Pour the marinara sauce into a baking dish and spread it evenly.
9. Place the stuffed shells on top of the marinara sauce.
10. Cover the baking dish with aluminum 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: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 405
Fat: 20g
Carbohydrates: 36g
Protein: 22g
Sodium: 790mg
Sugar: 8g
Substitutions for ingredients:
- Fontal cheese can be substituted with Gouda or Provolone cheese.
- Marinara sauce can be substituted with tomato sauce or tomato puree.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Use different types of cheese, such as mozzarella or cheddar, for a different flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente, so they don't become too soft when baked.
- Use a piping bag or a spoon to stuff the pasta shells evenly.
- If the cheese and spinach mixture is too thick, add a splash of milk to thin it out.
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 in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped fresh parsley or basil.
Garnishes:
Chopped fresh herbs, such as 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 a little more marinara sauce on top before baking.
- If the stuffed shells are too watery, make sure to drain the spinach well and squeeze out any excess water.
Food safety advice:
- Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century. They are typically stuffed with a mixture of cheese, herbs, and sometimes meat, and baked in a tomato sauce.
Flavor profiles:
Creamy, cheesy, savory, and slightly tangy.
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