Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh paracress
- 1 egg
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 jar of marinara sauce
- 1/2 cup of shredded mozzarella cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package instructions in a large pot of boiling salted water. Drain and rinse with cold water.
3. In a mixing bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh paracress, egg, salt, and black pepper.
4. Stuff each cooked shell with the ricotta mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and sprinkle the shredded mozzarella cheese on top of the shells.
8. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
9. 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 6 people.
Nutritional information:
- Calories: 420
- Fat: 21g
- Carbohydrates: 36g
- Protein: 23g
- Sodium: 1010mg
Substitutions for ingredients:
- If paracress is not available, you can substitute it with chopped fresh parsley or basil.
Variations:
- You can add cooked ground beef or sausage to the ricotta mixture for a meatier version of this recipe.
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 piping bag or a small spoon to fill the shells with the ricotta mixture.
- You can make this recipe ahead of time and store it in the fridge until ready to bake.
Storage instructions:
- Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place the stuffed shells 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 with a sprinkle of chopped fresh paracress on top.
Garnishes:
- Garnish with chopped fresh paracress or parsley.
Pairings:
- Serve with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add a little more marinara sauce or a drizzle of olive oil before baking.
Food safety advice:
- Make sure to cook the pasta shells and the meat (if using) to the appropriate temperature to avoid any foodborne illnesses.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century.
Flavor profiles:
- The paracress adds a slightly spicy and citrusy flavor to the creamy ricotta filling, while the marinara sauce adds a sweet and tangy flavor to the dish.
Serving suggestions:
- Serve the stuffed shells as a main dish for a family dinner or a potluck party.
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