Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 bunch of lamb's quarters, washed and chopped
- 2 cups of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce
- 1/2 cup of shredded mozzarella cheese
Special Equipment Needed:
- Large pot
- Mixing bowl
- 9x13 inch baking dish
- Foil
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 chopped lamb's quarters, ricotta cheese, Parmesan cheese, egg, salt, and black pepper. Mix well.
4. Spoon the ricotta mixture into each cooked pasta shell and place them in the 9x13 inch baking dish.
5. Pour the marinara sauce over the stuffed shells, making sure to cover them completely.
6. Sprinkle the shredded mozzarella cheese on top of the marinara sauce.
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. 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: 420
- Fat: 20g
- Carbohydrates: 38g
- Protein: 22g
- Fiber: 3g
Substitutions for ingredients:
- Spinach or kale can be substituted for lamb's quarters.
- Cottage cheese can be substituted for ricotta cheese.
- Any type of shredded cheese can be substituted for mozzarella cheese.
Variations:
- Add cooked ground beef or sausage to the ricotta mixture for a meaty version.
- Use a different type of pasta, such as penne or rigatoni, instead of jumbo shells.
- Add chopped sun-dried tomatoes or roasted red peppers to the ricotta mixture for added flavor.
Tips and Tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- Use a piping bag or a small spoon to fill the pasta shells with the ricotta mixture.
- If the stuffed shells are browning too quickly, cover them with foil again during the last few minutes of baking.
Storage Instructions:
- Store any leftover stuffed shells 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 large platter with a sprinkle of chopped parsley or basil on top.
Garnishes:
- Chopped parsley or basil
Pairings:
- Garlic bread
- Caesar salad
Suggested Side Dishes:
- Roasted vegetables
- Steamed broccoli
Troubleshooting Advice:
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before serving.
Food Safety Advice:
- Make sure to wash the lamb's quarters thoroughly before using them in the recipe.
Food History:
- Stuffed pasta dishes have been popular in Italian cuisine for centuries.
Flavor Profiles:
- Creamy, cheesy, and savory
Serving Suggestions:
- Serve the stuffed shells as a main dish for dinner.
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