Ingredients with Measurements:
- 1 pound jumbo pasta shells
- 1 bunch land cress, chopped
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
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 chopped land cress, ricotta cheese, Parmesan cheese, egg, salt, and black pepper. Mix well.
4. Stuff each pasta shell with the ricotta mixture and place them in a greased baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle shredded mozzarella cheese on top.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 22g
Sodium: 950mg
Sugar: 8g
Substitutions for ingredients:
- Land cress can be substituted with spinach or arugula.
- Ricotta cheese can be substituted with cottage cheese or goat cheese.
- Parmesan cheese can be substituted with pecorino Romano cheese.
- Marinara sauce can be substituted with tomato sauce or Alfredo sauce.
- Mozzarella cheese can be substituted with any other type of cheese.
Variations:
- Add cooked ground beef or sausage to the ricotta mixture for a meaty version.
- Use different types of pasta shells such as conchiglie or manicotti.
- Top the stuffed shells with breadcrumbs for a crunchy texture.
Tips and tricks:
- Make sure to cook the pasta shells until al dente so they don't become too soft and mushy.
- Use a piping bag or a small spoon to stuff the ricotta mixture into the pasta shells.
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the 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 platter and garnish with fresh herbs such as basil or parsley.
Garnishes:
Fresh herbs such as basil or parsley.
Pairings:
Serve the stuffed shells with a side salad or garlic bread.
Suggested side dishes:
Side salad or garlic bread.
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil.
- If the pasta shells are too soft, reduce the cooking time by a few minutes.
Food safety advice:
Make 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 popular Italian-American dish that originated in the United States in the 20th century.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the stuffed shells as a main course for dinner.
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Region: Italian