Italian > Pasta > Stuffed Pastas

Nostrano and Ricotta Stuffed Shells Recipe

Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of Nostrano cheese, grated
- 2 cups of ricotta cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce
- 1/2 cup of grated Parmesan cheese

Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Spoon

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Cook the jumbo pasta shells according to the package instructions. Drain and set aside.

3. In a mixing bowl, combine the grated Nostrano cheese, ricotta cheese, egg, chopped parsley, chopped basil, salt, and black pepper.

4. Spoon the cheese mixture into each cooked pasta shell and place them in a baking dish.

5. Pour the marinara sauce over the stuffed shells and sprinkle with grated Parmesan cheese.

6. Cover the baking dish with foil and bake for 25 minutes.

7. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

8. Let the stuffed shells cool for a few minutes before serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.

Nutritional information:
- Calories: 550
- Fat: 28g
- Carbohydrates: 47g
- Protein: 29g

Substitutions for ingredients:
- Nostrano cheese can be substituted with any other hard cheese, such as Parmesan or Pecorino Romano.
- Ricotta cheese can be substituted with cottage cheese or mascarpone cheese.
- Fresh parsley and basil can be substituted with dried herbs.

Variations:
- Add cooked ground beef or sausage to the cheese mixture for a meaty version.
- Use a different type of pasta, such as manicotti or cannelloni, instead of jumbo shells.
- Top the stuffed shells with mozzarella cheese for extra cheesiness.

Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- Use a piping bag or a plastic bag with the corner cut off to fill the pasta shells with the cheese mixture.
- If the marinara sauce is too thick, thin it out with a little bit of water or chicken broth.

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, place them in a baking dish and cover with foil. Bake in a preheated 350°F oven for 15-20 minutes, or until heated through.

Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of chopped fresh herbs on top.

Garnishes:
- Garnish with fresh parsley or basil leaves.

Pairings:
- Serve with a side salad or garlic bread.

Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread

Troubleshooting advice:
- If the stuffed shells are too dry, add a little bit of milk or cream to the cheese mixture.
- If the pasta shells break while cooking, cook a few extra shells to use as backups.

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 early 20th century.

Flavor profiles:
- Creamy, cheesy, and savory.

Serving suggestions:
- Serve the stuffed shells as a main course for dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Italian

Taste: Rich, Creamy, Cheesy, Savory, Herby