Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of Formaggini cheese
- 1 egg
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of chopped spinach
- 1 jar of marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Spoon
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 ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, Formaggini cheese, egg, garlic powder, onion powder, dried basil, dried oregano, salt, and black pepper. Mix well.
4. Add the chopped spinach to the cheese mixture and stir until well combined.
5. Spoon the cheese and spinach mixture into each pasta shell and place them in a baking dish.
6. Pour the marinara sauce over the stuffed shells.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350
- Fat: 17g
- Carbohydrates: 28g
- Protein: 21g
- Fiber: 3g
Substitutions for ingredients:
- Instead of Formaggini cheese, you can use any other soft cheese like goat cheese or feta cheese.
- Instead of chopped spinach, you can use kale or Swiss chard.
Variations:
- You can add cooked ground beef or sausage to the cheese and spinach mixture for a meatier version.
- You can use a different type of pasta like rigatoni or penne instead of jumbo pasta shells.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- You can make the cheese and spinach mixture ahead of time and store it in the refrigerator until ready to use.
- If you want a crispy top, remove the foil during the last 10-15 minutes of baking.
Storage instructions:
- Store any leftovers 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 fresh parsley or basil on top.
Garnishes:
- Fresh 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 more marinara sauce or a drizzle of olive oil on top before baking.
Food safety advice:
- Make sure to cook the pasta shells and meat (if using) to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Stuffed shells originated in Italy and are a popular dish in Italian-American cuisine.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot as a main dish.
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Region: Italian