Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 10 oz frozen spinach, thawed and drained
- 16 oz Maredsous cheese, shredded
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 2 cups marinara sauce
Special equipment needed:
- Large pot
- Colander
- Skillet
- Mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened.
4. Add spinach to the skillet and cook until heated through.
5. In a mixing bowl, combine Maredsous cheese, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix well.
6. Add the spinach mixture to the cheese mixture and stir to combine.
7. Stuff each pasta shell with the cheese and spinach mixture.
8. Spread marinara sauce on the bottom of a 9x13 inch baking dish.
9. Arrange the stuffed shells in the baking dish.
10. Cover with foil and bake for 25 minutes.
11. Remove foil and bake for an additional 10 minutes or until cheese is melted and bubbly.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 38g
Protein: 20g
Substitutions for ingredients:
- Any type of cheese can be used instead of Maredsous cheese.
- Fresh spinach can be used instead of frozen spinach.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Use a different type of pasta, such as rigatoni or penne, instead of jumbo pasta shells.
Tips and tricks:
- Make sure to drain the spinach well to avoid excess moisture in the cheese mixture.
- Use a piping bag or a plastic bag with the corner cut off to easily stuff the pasta shells.
- Leftover stuffed shells can be frozen for later use.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a platter with fresh basil leaves and a sprinkle of Parmesan cheese.
Garnishes:
Fresh basil leaves and grated Parmesan cheese.
Pairings:
Garlic bread and a side salad.
Suggested side dishes:
Roasted vegetables or a Caesar salad.
Troubleshooting advice:
If the cheese mixture is too dry, add a little bit of milk to moisten it.
Food safety advice:
Make sure to cook the pasta shells until they are al dente to avoid a mushy texture.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the 1960s.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main dish for a family dinner or as a side dish for a potluck or party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A