Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh milk thistle leaves
- 2 cloves of garlic, minced
- 1 egg
- Salt and pepper to taste
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
Special equipment needed:
- Large pot for boiling pasta shells
- Mixing bowl
- 9x13 inch baking dish
- 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 they are al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, parsley, basil, milk thistle leaves, garlic, egg, salt, and pepper. Mix well.
4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
5. Stuff each pasta shell with the ricotta mixture and place them in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and sprinkle the shredded mozzarella cheese on top of the shells.
9. Bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 360
Fat: 16g
Carbohydrates: 32g
Protein: 22g
Sodium: 620mg
Sugar: 7g
Substitutions for ingredients:
- Milk thistle leaves can be substituted with spinach or kale leaves.
- Marinara sauce can be substituted with tomato sauce or homemade tomato puree.
- 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 herbs and spices to customize the flavor.
- Add chopped vegetables like bell peppers, onions, or mushrooms to the ricotta mixture for added nutrition.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and mushy when baked.
- Use a piping bag or a spoon to stuff the ricotta mixture into the pasta shells.
- To prevent the stuffed shells from sticking to the baking dish, lightly grease the dish with cooking spray or olive oil.
Storage instructions:
Leftovers 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 fresh herbs on top.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar 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 ricotta cheese before mixing it with the other ingredients.
Food safety advice:
- Make sure to cook the pasta shells and the stuffing mixture to the recommended temperature to avoid any foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Milk thistle is a plant that has been used for medicinal purposes for centuries. It is believed to have liver-protective properties and is often used to treat liver diseases. In this recipe, milk thistle leaves are used to add a unique flavor to the traditional ricotta stuffed shells.
Flavor profiles:
Creamy, cheesy, and herbaceous.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Italian