Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 pound of fresh spinach, chopped
- 1 cup of ricotta cheese
- 1 cup of Pecorino Romano cheese, grated
- 1 egg
- 1/4 cup of fresh parsley, chopped
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce
Special equipment needed:
- Large pot for boiling water
- Mixing bowl
- Baking dish
- Aluminum foil
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.
3. Drain the pasta shells and rinse them under cold water to stop the cooking process.
4. In a mixing bowl, combine the chopped spinach, ricotta cheese, Pecorino Romano cheese, egg, parsley, salt, and black pepper.
5. Stuff each pasta shell with the spinach and cheese mixture.
6. Pour the marinara sauce into the bottom of a baking dish.
7. Arrange the stuffed shells in the baking dish.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the aluminum foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
10. Let the stuffed shells 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: 350
Fat: 16g
Carbohydrates: 31g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Instead of Pecorino Romano cheese, you can use Parmesan cheese.
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the spinach and cheese mixture for a meaty version.
- Use a different type of cheese, such as mozzarella or fontina, for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and cheese mixture for a pop of color and flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente so that they don't become too soft and fall apart when stuffed.
- Use a piping bag or a small spoon to fill the pasta shells with the spinach and cheese mixture.
- If you don't have a baking dish, you can use a large skillet or a Dutch oven instead.
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 aluminum 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 parsley and grated cheese on top.
Garnishes:
Chopped parsley and grated cheese
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 to the baking dish before baking.
- If the stuffed shells are too wet, drain the spinach well and use less ricotta cheese.
Food safety advice:
Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century.
Flavor profiles:
Creamy, cheesy, savory, tangy
Serving suggestions:
Serve the stuffed shells as a main course for dinner or as a side dish for a potluck or party.
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Region: Italian