Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of Kupres cheese, grated
- 1 cup of frozen spinach, thawed and drained
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine Kupres cheese, spinach, ricotta cheese, Parmesan cheese, egg, salt, and pepper.
4. Stuff each pasta shell with the cheese and spinach mixture.
5. Spread a thin 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 foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
10. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 425
Fat: 22g
Carbohydrates: 37g
Protein: 20g
Sodium: 900mg
Sugar: 8g
Substitutions for ingredients:
- Kupres cheese can be substituted with any other hard cheese such as Parmesan or Romano.
- Frozen spinach can be substituted with fresh spinach.
Variations:
- Add cooked ground beef or sausage to the cheese and spinach mixture for a meaty version.
- Substitute marinara sauce with Alfredo sauce for a creamy version.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and spinach mixture for extra flavor.
Tips and tricks:
- Make sure to drain the spinach well to avoid excess moisture in the stuffing.
- Use a piping bag or a small spoon to stuff the shells evenly.
- Leftover stuffed shells can be frozen for later use.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed shells in the oven at 350°F for 15-20 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the stuffed shells on a bed of fresh spinach leaves or with a side salad.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a glass of red wine such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
Garlic bread, roasted vegetables, or a side salad.
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 pasta shells until al dente to avoid them becoming mushy when baked.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the 20th century.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot as a main dish.
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