Ingredients with Measurements:
- 16 jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped peperone crusco (dried red bell peppers)
- 1 egg
- Salt and pepper to taste
- 2 cups marinara sauce
- 1/4 cup shredded mozzarella cheese
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until al dente. Drain and rinse with cold water.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, basil, parsley, peperone crusco, egg, salt, and pepper.
4. Stuff each pasta shell with the ricotta mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells, making sure to cover them completely.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
7. Remove the foil and sprinkle the shredded mozzarella cheese over the 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 oven to 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 440
- Fat: 19g
- Carbohydrates: 41g
- Protein: 25g
Substitutions for ingredients:
- Peperone crusco can be substituted with dried red pepper flakes.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Marinara sauce can be substituted with any tomato-based pasta sauce.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta mixture for a meaty version.
- Use different herbs such as oregano or thyme for a different flavor profile.
- Add chopped spinach or kale to the ricotta mixture for a healthier version.
Tips and tricks:
- Make sure to cook the pasta shells until al dente to prevent them from becoming too soft and falling apart.
- Use a piping bag or a spoon to fill the pasta shells with the ricotta mixture.
- If the marinara sauce is too thick, thin it out with a little bit of water or chicken broth.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed shells on a bed of fresh arugula or spinach for a pop of color.
Garnishes:
- Garnish with chopped fresh basil or parsley.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try boiling them for a few extra minutes to make them more pliable.
Food safety advice:
- Make sure to cook the stuffed shells until they reach an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Peperone crusco is a specialty ingredient from the Basilicata region of Italy.
Flavor profiles:
- Creamy, cheesy, and slightly spicy.
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Italian