Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of ricotta cheese
- 1 cup of shredded Pecorino Romano cheese
- 1/2 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 1/4 cup of chopped fresh thyme
- 2 cloves of garlic, minced
- 1 egg
- Salt and pepper to taste
- 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 until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, Pecorino Romano cheese, parsley, basil, oregano, thyme, garlic, egg, salt, and pepper. Mix well.
4. Spoon the cheese mixture into the cooked pasta shells and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells and sprinkle with 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. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
5. Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 25g
Sodium: 900mg
Substitutions for ingredients:
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Pecorino Romano cheese can be substituted with Parmesan cheese or Asiago cheese.
- Fresh herbs can be substituted with dried herbs.
Variations:
- Add cooked ground beef, sausage, or chicken to the cheese mixture for a meaty version.
- Use different types of cheese, such as mozzarella, fontina, or Gruyere.
- Add spinach, mushrooms, or sun-dried tomatoes to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
- Use a spoon to fill the pasta shells with the cheese mixture, and pack it in tightly.
- Use a good-quality marinara sauce for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or in the microwave for 2-3 minutes.
Presentation ideas:
Serve the stuffed shells on a platter with fresh herbs and grated cheese on top.
Garnishes:
Fresh herbs, grated cheese, or red pepper flakes.
Pairings:
Garlic bread, Caesar salad, or roasted vegetables.
Suggested side dishes:
Garlic bread, Caesar salad, or roasted vegetables.
Troubleshooting advice:
If the pasta shells are too difficult to stuff, try using a piping bag or a plastic bag with the corner snipped off to fill them.
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 1970s.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve hot with a side of garlic bread and a Caesar salad.
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Region: Italian