Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup Piave cheese, grated
- 1/2 cup Parmesan cheese, grated
- 1 egg, beaten
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine chopped spinach, ricotta cheese, Piave cheese, Parmesan cheese, beaten egg, salt, and black pepper. Mix well.
4. Stuff each cooked shell with the cheese and spinach mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover the baking dish with aluminum foil.
9. Bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
11. Let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 415
Fat: 18g
Carbohydrates: 38g
Protein: 24g
Sodium: 1030mg
Sugar: 8g
Substitutions for ingredients:
- Piave cheese can be substituted with Parmigiano-Reggiano or Pecorino Romano cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Use a different type of pasta, such as manicotti or rigatoni, instead of jumbo shells.
- Top with additional grated cheese or breadcrumbs for a crispy topping.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and mushy when baked.
- Use a piping bag or a small spoon to fill the shells with the cheese and spinach mixture.
- Leftover stuffed shells can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Storage instructions:
Leftover stuffed shells can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
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 chopped fresh parsley or basil.
Garnishes:
Chopped fresh parsley or basil.
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 or a drizzle of olive oil before baking.
- If the stuffed shells are too watery, make sure to drain the spinach well and use a slotted spoon to fill the shells.
Food safety advice:
- Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator or freezer within 2 hours of cooking.
Food history:
Stuffed shells, also known as conchiglioni, are a popular Italian-American dish that originated in the United States in the 20th century. They are typically filled with a mixture of ricotta cheese, Parmesan cheese, and spinach, and baked with marinara sauce.
Flavor profiles:
Creamy, cheesy, savory, and slightly tangy.
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