Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of fresh spinach, chopped
- 2 cups of Fontina cheese, shredded
- 1 cup of ricotta cheese
- 1/2 cup of Parmesan cheese, grated
- 1 egg, beaten
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar 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 mixing bowl, combine the chopped spinach, Fontina cheese, ricotta cheese, Parmesan cheese, beaten egg, salt, and black pepper.
4. Stuff each cooked pasta shell with the spinach and cheese mixture.
5. Spread a 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 for 25 minutes.
10. Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 38g
- Protein: 25g
- Sodium: 900mg
Substitutions for ingredients:
- You can substitute Fontina cheese with mozzarella cheese or provolone cheese.
- You can substitute spinach with kale or Swiss chard.
Variations:
- You can add cooked ground beef or Italian sausage to the spinach and cheese mixture.
- You can use a different type of pasta, such as manicotti or cannelloni.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and fall apart.
- Use a piping bag or a small spoon to stuff the pasta shells evenly.
- You can prepare the stuffed shells ahead of time and refrigerate them until ready to bake.
Storage instructions:
- Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed shells, place them 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 bed of marinara sauce and sprinkle with chopped fresh parsley or basil.
Garnishes:
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar 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.
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 originated in Italy and are a popular dish in Italian-American cuisine.
Flavor profiles:
- Creamy, cheesy, and savory with a hint of sweetness from the marinara sauce.
Serving suggestions:
- Serve the stuffed shells as a main dish for dinner or as a side dish for a potluck or party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian