Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 1 lb of fresh spinach, chopped
- 1 lb of Marzolino cheese, grated
- 2 cups of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 egg
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 1 jar of marinara sauce (24 oz)
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Baking dish (9x13 inches)
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse under cold water. Set aside.
3. In a large mixing bowl, combine the chopped spinach, grated Marzolino cheese, ricotta cheese, grated Parmesan cheese, minced garlic, egg, salt, and black pepper. Mix well.
4. Spoon the cheese and spinach mixture into each cooked pasta shell until full. Place the stuffed shells in a baking dish.
5. Pour the marinara sauce over the stuffed shells, making sure to cover them completely.
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: 30 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 12g
Cholesterol: 95mg
Sodium: 920mg
Total carbohydrates: 35g
Dietary fiber: 4g
Sugar: 8g
Protein: 23g
Substitutions for ingredients:
- Marzolino cheese can be substituted with Pecorino Romano or Parmigiano-Reggiano cheese.
- Spinach can be substituted with kale or Swiss chard.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and spinach mixture for extra flavor.
- Use a different type of pasta, such as rigatoni or penne, instead of jumbo shells.
- Add cooked ground beef or Italian sausage to the marinara sauce for a meaty version.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
- Use a spoon or piping bag to fill the pasta shells with the cheese and spinach mixture.
- If the stuffed shells are not completely covered with marinara sauce, they may become dry in the oven. Make sure to spoon enough sauce over each shell.
Storage instructions:
Leftovers 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 until heated through.
Presentation ideas:
Serve the stuffed shells on a large platter with fresh basil leaves and grated Parmesan cheese on top.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, or red pepper flakes.
Pairings:
Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce before baking.
- If the cheese and spinach mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells, also known as conchiglioni, are a popular Italian-American dish that originated in the 20th century. They are typically filled with a mixture of cheese and spinach or meat and served with marinara sauce.
Flavor profiles:
Creamy, cheesy, savory, and slightly tangy.
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