Italian > Pasta > Stuffed Pastas

Lovage and Ricotta Stuffed Shells Recipe

Ingredients with Measurements:
- 1 package of jumbo pasta shells (12 oz)
- 2 cups of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh lovage leaves
- 1 egg
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1 jar of marinara sauce (24 oz)
- 1 cup of shredded mozzarella cheese

Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Baking dish (9x13 inches)
- Aluminum foil

Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and rinse with cold water to stop cooking.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, chopped lovage leaves, egg, salt, and black pepper. Mix well.
4. Stuff each pasta shell with the ricotta mixture and place them in a baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle shredded mozzarella cheese on top.
6. Cover the baking dish with aluminum 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:
6-8 servings

Nutritional information:
Calories: 390
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
Sodium: 960mg
Total Carbohydrate: 36g
Dietary Fiber: 3g
Sugars: 7g
Protein: 23g

Substitutions for ingredients:
- Lovage leaves can be substituted with parsley or basil.
- Marinara sauce can be substituted with tomato sauce or homemade tomato sauce.

Variations:
- Add cooked ground beef or Italian sausage to the ricotta mixture for a meaty version.
- Use different types of cheese such as fontina or goat cheese instead of mozzarella.
- Add chopped spinach or kale to the ricotta mixture for a healthier version.

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 stuff the ricotta mixture into the pasta shells.
- If the stuffed shells are too dry, add a little bit of milk or cream to the ricotta mixture.

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 in a preheated oven at 350°F for 20-25 minutes or until heated through.

Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped lovage leaves on top.

Garnishes:
Chopped fresh parsley or basil can be used as a garnish.

Pairings:
Serve with garlic bread and a green salad for a complete meal.

Suggested side dishes:
Roasted vegetables or steamed broccoli would make great side dishes.

Troubleshooting advice:
If the stuffed shells are too dry, add a little bit of milk or cream to the ricotta mixture.

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 classic Italian-American dish that originated in the United States in the 20th century.

Flavor profiles:
The lovage adds a unique herbal flavor to the creamy ricotta filling, while the marinara sauce and mozzarella cheese provide a classic Italian flavor.

Serving suggestions:
Serve the stuffed shells as a main course for dinner or as a side dish for a potluck or party.

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Region: Italian

Taste: Savory, Rich, Creamy, Tangy, Herbal