Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 6 eggs
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large pot
- Large skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells in a large pot of boiling salted water until al dente. Drain and set aside.
3. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced peppers, onion, and garlic. Cook until the vegetables are soft and lightly browned, about 8-10 minutes. Season with salt and pepper to taste.
4. In a mixing bowl, beat the eggs and then add the ricotta cheese, Parmesan cheese, parsley, and basil. Mix well.
5. Add the cooked vegetables to the egg mixture and stir to combine.
6. Stuff each pasta shell with the egg and vegetable mixture and place them in a baking dish.
7. Bake for 25-30 minutes or until the shells are heated through and the filling is set.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 410
Fat: 18g
Carbohydrates: 38g
Protein: 23g
Sodium: 420mg
Sugar: 5g
Fiber: 3g
Substitutions for ingredients:
- You can use any color of bell pepper you prefer.
- You can substitute the ricotta cheese with cottage cheese or cream cheese.
- You can use any type of fresh herbs you like.
Variations:
- You can add cooked ground beef or sausage to the filling for a meatier version.
- You can add chopped spinach or kale to the filling for a healthier version.
- You can use a different type of pasta, such as rigatoni or penne, instead of shells.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft when baked.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator 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 platter with a sprinkle of fresh herbs on top.
Garnishes:
Sprinkle some grated Parmesan cheese on top of the stuffed shells before serving.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the filling is too dry, add a little bit of milk or cream to make it more moist.
- If the shells are too difficult to stuff, try using a piping bag or a spoon to fill them.
Food safety advice:
- Make sure to cook the eggs and vegetables thoroughly to avoid any risk of foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 20th century.
Flavor profiles:
This dish is savory, cheesy, and slightly sweet from the peppers.
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian