Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of fresh spinach, chopped
- 1 cup of moose cheese, shredded
- 1 cup of ricotta cheese
- 1 egg
- 1/4 cup of grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce
Special Equipment Needed:
- Large pot for boiling water
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the chopped spinach, moose cheese, ricotta cheese, egg, Parmesan cheese, salt, and black pepper. Mix well.
4. Spoon the cheese and spinach mixture into each pasta shell until full.
5. Pour the marinara sauce into the bottom of a baking dish.
6. Arrange the stuffed shells on top of the marinara sauce.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
9. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 800mg
Sugar: 8g
Substitutions for ingredients:
- Moose cheese can be substituted with any other type of shredded cheese, such as cheddar or mozzarella.
- Ricotta cheese can be substituted with cottage cheese.
- Spinach can be substituted with kale or Swiss chard.
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 manicotti or rigatoni, instead of jumbo shells.
- Top the stuffed shells with additional Parmesan cheese or breadcrumbs for a crispy topping.
Tips and Tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and fall apart when stuffed.
- Use a piping bag or a plastic bag with the corner cut off to easily fill the pasta shells with the cheese and spinach mixture.
- Leftover stuffed shells can be stored in the refrigerator for up to 3 days.
Storage Instructions:
Leftover stuffed shells 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 10-15 minutes until heated through.
Presentation Ideas:
Serve the stuffed shells on a platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
Garnish with fresh parsley or basil.
Pairings:
Serve with a side salad and garlic bread.
Suggested Side Dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting Advice:
- If the pasta shells are too difficult to stuff, try boiling them for a few minutes longer to make them more pliable.
- If the cheese and spinach mixture is too dry, add a splash of milk or cream to make it more creamy.
Food Safety Advice:
- Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure they are fully cooked.
- Store leftover stuffed shells in the refrigerator within 2 hours of cooking.
Food History:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century.
Flavor Profiles:
Creamy, cheesy, and savory.
Serving Suggestions:
Serve the stuffed shells as a main dish for dinner or as a hearty lunch.
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