Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup grated Gran Cacio di Morolo cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- 9x13 inch baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until they are al dente. Drain and rinse with cold water to stop the cooking process.
3. In a mixing bowl, combine the ricotta cheese, Gran Cacio di Morolo cheese, Parmesan cheese, egg, parsley, salt, and black pepper. Mix well.
4. Spoon the cheese mixture into the cooked pasta shells, filling each one about 3/4 full.
5. Pour the marinara sauce into the bottom of a 9x13 inch baking dish.
6. Arrange the stuffed shells in the baking dish, with the open side facing up.
7. Cover the baking dish with aluminum 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. Let the stuffed shells cool for a few minutes before serving.
- 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: 380
- Total fat: 18g
- Saturated fat: 10g
- Cholesterol: 85mg
- Sodium: 900mg
- Total carbohydrates: 33g
- Dietary fiber: 3g
- Sugars: 7g
- Protein: 21g
Substitutions for ingredients:
- If you can't find Gran Cacio di Morolo cheese, you can substitute with Pecorino Romano cheese.
- If you don't have fresh parsley, you can use dried parsley flakes.
Variations:
- You can add cooked ground beef or Italian sausage to the cheese mixture for a meatier version.
- You can use a different type of pasta, such as rigatoni or penne, instead of jumbo shells.
Tips and tricks:
- Be sure to rinse the cooked pasta shells with cold water to prevent them from sticking together.
- Use a piping bag or a small spoon to fill the pasta shells with the cheese mixture.
- If the cheese mixture is too thick, you can 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 at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed shells on a bed of marinara sauce, topped with fresh parsley.
Garnishes:
- Garnish with additional grated Parmesan cheese and chopped fresh parsley.
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are dry, you can add a little extra marinara sauce on top before serving.
Food safety advice:
- Be sure to cook the stuffed shells to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Stuffed shells are a classic Italian-American dish, often served at family gatherings and holidays.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot, with a side salad and garlic bread.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Creamy, Cheesy, Rich, Comforting