Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 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 package of frozen chopped spinach (10 oz), thawed and drained
- 1 container of Orla cheese (8 oz), crumbled
- 1 egg, beaten
- 1 jar of marinara sauce (24 oz)
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- Large pot
- Colander
- Skillet
- Baking dish (9x13 inch)
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package directions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
3. In a skillet, heat the olive oil over medium heat. Add the onion and garlic and cook 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 spinach to the skillet and cook for 2-3 minutes until heated through.
6. Remove the skillet from the heat and stir in the crumbled Orla cheese and beaten egg.
7. Spread a thin layer of marinara sauce on the bottom of the baking dish.
8. Stuff each pasta shell with the spinach and cheese mixture and place them in the baking dish.
9. Pour the remaining marinara sauce over the stuffed shells and sprinkle with grated Parmesan cheese.
10. Cover the baking dish with aluminum foil and bake for 25 minutes.
11. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
12. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40-45 minutes
5. Temperature:
375°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 367
Total fat: 15g
Saturated fat: 7g
Cholesterol: 68mg
Sodium: 1017mg
Total carbohydrates: 37g
Dietary fiber: 4g
Sugar: 9g
Protein: 21g
Substitutions for ingredients:
- Instead of Orla cheese, you can use feta cheese or ricotta cheese.
- Instead of frozen chopped spinach, you can use fresh spinach or kale.
- Instead of marinara sauce, you can use tomato sauce or Alfredo sauce.
Variations:
- Add cooked ground beef or Italian sausage to the spinach and cheese mixture for a meaty version.
- Use different types of cheese, such as mozzarella or cheddar, for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and cheese mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente so they don't become too soft when baked.
- Use a piping bag or a small spoon to stuff the pasta shells with the spinach and cheese mixture.
- If you don't have a baking dish, you can use a casserole dish or a deep pie dish instead.
Storage instructions:
Leftover stuffed shells can be stored 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 oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a large platter and garnish with fresh parsley or basil.
Garnishes:
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, add more marinara sauce or a drizzle of olive oil before baking.
- If the stuffed shells are too watery, make sure to drain the spinach well before adding it to the cheese mixture.
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 leftover stuffed shells in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 1970s. They are typically filled with a mixture of cheese, spinach, and herbs, and baked in a tomato sauce.
Flavor profiles:
Creamy, cheesy, savory, and slightly tangy.
Serving suggestions:
Serve the stuffed shells with a side of garlic bread and a green salad for a complete meal.
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Region: Italian