Ingredients with Measurements:
- 1 package of jumbo pasta shells (12 oz)
- 1 cup of ricotta cheese
- 1/2 cup of grated parmesan cheese
- 1/4 cup of chopped fresh moss campion leaves
- 1 egg
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce (24 oz)
Special equipment needed:
- Large pot for boiling water
- Mixing bowl
- Spoon or spatula for mixing
- 9x13 inch 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. Add the jumbo pasta shells and cook for 8-10 minutes, or until al dente. Drain and rinse with cold water.
3. In a mixing bowl, combine the ricotta cheese, grated parmesan cheese, chopped moss campion leaves, egg, salt, and black pepper. Mix well.
4. Spoon the ricotta mixture into each pasta shell, filling them about 3/4 full.
5. Pour the marinara sauce into the bottom of a 9x13 inch baking dish.
6. Arrange the stuffed shells in a single layer on top of the sauce.
7. Cover the baking dish with aluminum 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. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 39g
Protein: 20g
Sodium: 900mg
Substitutions for ingredients:
- Instead of moss campion, you can use spinach or kale.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of parmesan cheese, you can use pecorino romano or asiago cheese.
- Instead of marinara sauce, you can use tomato sauce or alfredo sauce.
Variations:
- Add cooked ground beef or sausage to the ricotta mixture for a meaty version.
- Use different types of cheese, such as mozzarella or fontina, for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the ricotta mixture for a pop of color and flavor.
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 spoon or piping bag to fill the pasta shells with the ricotta mixture.
- To prevent the stuffed shells from sticking to the baking dish, lightly grease the bottom with cooking spray or olive oil.
- Let the stuffed shells cool for a few minutes before serving, so the cheese has time to set.
Storage instructions:
- Store leftover stuffed shells 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 at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed shells on a bed of fresh greens, such as arugula or spinach.
- Garnish with chopped fresh herbs, such as basil or parsley.
- Drizzle with olive oil or balsamic glaze for added flavor.
Pairings:
- Serve with garlic bread or a side salad for a complete meal.
Suggested side dishes:
- Roasted vegetables, such as broccoli or zucchini.
- Grilled chicken or shrimp skewers.
- Caesar salad or caprese salad.
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before serving.
- If the stuffed shells are too watery, drain the ricotta cheese before mixing with the other ingredients.
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 are a classic Italian-American dish that originated in the 20th century.
- The dish typically consists of jumbo pasta shells stuffed with a mixture of cheese and herbs, baked in a tomato-based sauce.
Flavor profiles:
- The moss campion adds a slightly bitter and earthy flavor to the dish, while the ricotta cheese provides a creamy and tangy taste.
- The marinara sauce adds a sweet and savory flavor to the dish, while the parmesan cheese provides a nutty and salty taste.
Serving suggestions:
- Serve the stuffed shells as a main dish for a family dinner or special occasion.
- They can also be served as an appetizer or side dish for a party or potluck.
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Region: Italian