Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of mortadella, diced
- 2 cups of ricotta cheese
- 1 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 jar of marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
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 large mixing bowl, combine the diced mortadella, ricotta cheese, grated Parmesan cheese, minced garlic, olive oil, salt, and pepper. Mix well.
4. Stuff each pasta shell with the mortadella and ricotta mixture.
5. Pour the marinara sauce into the bottom of a baking dish.
6. Place the stuffed shells on top of the marinara sauce.
7. Cover the baking dish with foil and bake for 25-30 minutes, or until the shells are heated through and the cheese is melted.
8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
9. Let the stuffed shells cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 550
- Fat: 32g
- Carbohydrates: 38g
- Protein: 28g
Substitutions for ingredients:
- Instead of mortadella, you can use diced ham or prosciutto.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- You can add chopped spinach or kale to the mortadella and ricotta mixture for a healthier version.
- You can use different types of pasta shells, such as conchiglie or manicotti.
- You can add chopped sun-dried tomatoes or olives to the marinara sauce for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a piping bag or a spoon to stuff the pasta shells evenly.
- You can make the mortadella and ricotta mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
- Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the stuffed shells, place them 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 large platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
- Fresh parsley or basil
Pairings:
- Serve the stuffed shells with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them up.
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:
- Stuffed shells are a classic Italian-American dish that originated in the 1970s.
Flavor profiles:
- Savory, cheesy, and slightly salty.
Serving suggestions:
- Serve the stuffed shells as a main course for dinner or as a party appetizer.
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Region: Italian