Ingredients with Measurements:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup crumbled Gorgonzola cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- Salt and pepper to taste
- 1 1/2 cups marinara sauce
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Baking dish
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 set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes.
5. In a mixing bowl, combine the ricotta cheese, Gorgonzola cheese, Parmesan cheese, beaten egg, salt, and pepper. Mix well.
6. Add the spinach mixture to the cheese mixture and stir to combine.
7. Stuff each pasta shell with the cheese and spinach mixture.
8. Spread 1/2 cup of marinara sauce in the bottom of a baking dish.
9. Arrange the stuffed shells in the baking dish.
10. Pour the remaining marinara sauce over the stuffed shells.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove the 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:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 820mg
Carbohydrates: 32g
Fiber: 3g
Sugar: 6g
Protein: 22g
Substitutions for ingredients:
- Instead of Gorgonzola cheese, you can use blue cheese or feta cheese.
- Instead of spinach, you can use kale or Swiss chard.
- Instead of marinara sauce, you can use tomato sauce or Alfredo sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Use jumbo shells made from whole wheat pasta for a healthier option.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and spinach mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
- Use a piping bag or a spoon to stuff the cheese mixture into the pasta shells.
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before baking.
- Garnish with chopped fresh herbs, such as basil or parsley, before serving.
Storage instructions:
Store leftovers 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 the stuffed shells on a platter with a sprinkle of grated Parmesan cheese and chopped fresh herbs.
Garnishes:
Chopped fresh herbs, grated Parmesan cheese, or a drizzle of olive oil.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese 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.
- If the stuffed shells are too watery, drain the spinach well and use less marinara sauce.
Food safety advice:
- Make sure to cook the pasta shells and the stuffing mixture to the appropriate temperature to avoid foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed pasta shells have been a popular Italian dish for centuries. The addition of Gorgonzola cheese and spinach is a modern twist on a classic recipe.
Flavor profiles:
Creamy, tangy, and savory.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Italian