Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 tablespoon of olive oil
- 1/2 cup of chopped onion
- 2 cloves of minced garlic
- 1/2 teaspoon of dried basil
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 (10-ounce) package of frozen chopped spinach, thawed and drained
- 1 (15-ounce) container of ricotta cheese
- 2 cups of shredded Muenster cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg, lightly beaten
- 1 (24-ounce) jar of marinara sauce
Special equipment needed:
- Large pot
- Colander
- 9x13 inch baking dish
- Mixing bowls
- Spoon
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
4. Add the dried basil, dried oregano, salt, and black pepper to the skillet and stir to combine.
5. Add the thawed and drained spinach to the skillet and stir to combine.
6. In a mixing bowl, combine the ricotta cheese, 1 cup of shredded Muenster cheese, grated Parmesan cheese, and lightly beaten egg. Mix well.
7. Add the spinach mixture to the cheese mixture and stir to combine.
8. Spoon the cheese and spinach mixture into the cooked pasta shells and place them in the baking dish.
9. Pour the marinara sauce over the stuffed shells.
10. Sprinkle the remaining 1 cup of shredded Muenster cheese over the top of the marinara sauce.
11. Cover the baking dish with aluminum foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 24g
Saturated Fat: 13g
Cholesterol: 105mg
Sodium: 1130mg
Carbohydrates: 35g
Fiber: 4g
Sugar: 8g
Protein: 24g
Substitutions for ingredients:
- You can substitute the Muenster cheese with any other type of cheese that melts well, such as mozzarella or provolone.
- You can use fresh spinach instead of frozen, but you will need to wilt it down in the skillet before adding it to the cheese mixture.
- You can use cottage cheese instead of ricotta cheese.
Variations:
- You can add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- You can use a different type of pasta, such as manicotti or rigatoni, instead of the jumbo shells.
- You can add chopped sun-dried tomatoes or roasted red peppers to the cheese and spinach mixture for extra flavor.
Tips and tricks:
- Make sure to rinse the cooked pasta shells under cold water to prevent them from sticking together.
- Use a spoon to fill the pasta shells with the cheese and spinach mixture, and be careful not to overfill them.
- You can make this recipe ahead of time and refrigerate it until you are ready to bake it.
Storage instructions:
- Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed shells, preheat the oven to 350°F and bake them for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the stuffed shells on a large platter with a sprinkle of chopped fresh parsley or basil on top.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the stuffed shells are too dry, you can add a little bit of milk or cream to the cheese and spinach mixture to make it creamier.
Food safety advice:
- Make sure to cook the pasta shells until they are al dente to prevent them from becoming too soft and falling apart.
- Store any leftover stuffed shells in the refrigerator and consume them within 3 days.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the United States in the mid-20th century.
Flavor profiles:
- Creamy
- Cheesy
- Savory
- Tangy
Serving suggestions:
- Serve the stuffed shells hot out of the oven with a side of garlic bread and a Caesar salad for a complete meal.
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Region: Italian