Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of Marzolino di Lucardo cheese, crumbled
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 1 egg
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 cups of marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Spoon
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 set aside.
3. In a mixing bowl, combine the crumbled Marzolino di Lucardo cheese, ricotta cheese, grated Parmesan cheese, chopped fresh basil, egg, minced garlic, salt, and pepper. Mix well.
4. Stuff each cooked shell with the cheese mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 425
Fat: 21g
Carbohydrates: 35g
Protein: 23g
Sodium: 890mg
Substitutions for ingredients:
- Marzolino di Lucardo cheese can be substituted with feta cheese or goat cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with tomato sauce or homemade tomato sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Add chopped spinach or kale to the cheese mixture for a healthier version.
- Top the stuffed shells with mozzarella cheese for an extra cheesy version.
Tips and tricks:
- Make sure to cook the pasta shells al dente to prevent them from becoming too soft and falling apart.
- Use a spoon to stuff the cheese mixture into the shells for easier handling.
- Let the stuffed shells cool for a few minutes before serving to prevent burning your mouth.
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 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped fresh basil on top.
Garnishes:
Garnish with a sprinkle of grated Parmesan cheese and chopped fresh basil.
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 or a drizzle of olive oil before baking.
- If the stuffed shells are too watery, drain the excess liquid before baking.
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:
Marzolino di Lucardo is a type of Italian cheese made from sheep's milk. It is commonly used in Tuscan cuisine and has a mild, nutty flavor.
Flavor profiles:
The Marzolino di Lucardo cheese adds a nutty and slightly tangy flavor to the stuffed shells, while the marinara sauce adds a sweet and savory flavor.
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a party appetizer.
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Region: Italian