Ingredients with Measurements:
- 24 jumbo pasta shells
- 1 cup Myzithra cheese, crumbled
- 1 cup ricotta cheese
- 1/2 cup roasted red peppers, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
- 1/2 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Spoon
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and rinse with cold water.
3. In a mixing bowl, combine Myzithra cheese, ricotta cheese, roasted red peppers, parsley, basil, garlic powder, salt, and black pepper.
4. Stuff each pasta shell with the cheese mixture and place them in a baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 15g
Saturated Fat: 9g
Cholesterol: 55mg
Sodium: 1080mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 8g
Protein: 20g
Substitutions for ingredients:
- Myzithra cheese can be substituted with feta cheese or Parmesan cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Roasted red peppers can be substituted with sun-dried tomatoes or fresh cherry tomatoes.
- Marinara sauce can be substituted with tomato sauce or homemade tomato sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Use different types of cheese such as fontina, gouda, or cheddar.
- Add spinach or kale to the cheese mixture for a healthier version.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- Use a spoon to stuff the cheese mixture into the pasta shells.
- If the cheese mixture is too thick, add a splash of milk to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed shells on a bed of marinara sauce and garnish with fresh parsley or basil.
Garnishes:
Fresh parsley or basil.
Pairings:
Serve with garlic bread and a side salad.
Suggested side dishes:
Garlic bread and a side salad.
Troubleshooting advice:
- If the pasta shells are too hard, cook them for a few more minutes.
- If the cheese mixture is too dry, add a little more ricotta cheese.
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 United States in the 1960s.
Flavor profiles:
Creamy, cheesy, savory, and slightly sweet.
Serving suggestions:
Serve as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian