Ingredients with Measurements:
- 1 package of jumbo pasta shells (12 oz)
- 1 bunch of kale, chopped (6 cups)
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of red pepper flakes
- 1/2 cup of ricotta cheese
- 1/2 cup of hoop cheese, grated
- 1 egg
- 1/4 cup of grated Parmesan cheese
- 1 jar of marinara sauce (24 oz)
Special equipment needed:
- Large pot
- Colander
- Skillet
- Mixing bowl
- Baking dish (9x13 inch)
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 skillet, heat the olive oil over medium heat. Add the chopped kale, salt, black pepper, and red pepper flakes. Cook for 5-7 minutes until the kale is wilted and tender.
4. In a mixing bowl, combine the cooked kale, ricotta cheese, hoop cheese, egg, and grated Parmesan cheese.
5. Stuff each cooked pasta shell with the cheese and kale mixture.
6. Pour the marinara sauce into the bottom of a baking dish.
7. Arrange the stuffed shells in the baking dish.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
10. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 405
Fat: 17g
Carbohydrates: 43g
Protein: 20g
Sodium: 1050mg
Sugar: 9g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of hoop cheese.
- You can use spinach instead of kale.
Variations:
- Add cooked ground beef or sausage to the cheese and kale 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.
- You can make the cheese and kale mixture ahead of time and store it in the fridge until ready to use.
- If the stuffed shells are too dry, you can add more marinara sauce on top before baking.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed shells on a bed of fresh spinach or arugula for a pop of color.
Garnishes:
- Top with fresh basil or parsley for added flavor.
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, you can add more marinara sauce on top before baking.
Food safety advice:
- Make sure to cook the pasta shells and kale thoroughly to avoid any foodborne illnesses.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the United States in the 1970s.
Flavor profiles:
- The cheese and kale mixture is creamy and savory, while the marinara sauce adds a tangy and slightly sweet flavor.
Serving suggestions:
- Serve hot with a side salad or garlic bread.
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