Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of ricotta cheese
- 1 cup of grated Piave Mezzano cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 jar of marinara sauce
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.
3. Drain the pasta shells and rinse them under cold water. Set them aside.
4. In a mixing bowl, combine the ricotta cheese, grated Piave Mezzano cheese, grated Parmesan cheese, egg, chopped fresh parsley, salt, and black pepper. Mix well.
5. Spoon the cheese mixture into the cooked pasta shells until they are filled.
6. Pour the marinara sauce into a baking dish.
7. Place the stuffed pasta shells into the baking dish.
8. Cover the baking dish with aluminum foil.
9. Bake for 25 minutes.
10. Remove the aluminum foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
11. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 438
Fat per serving: 21g
Carbohydrates per serving: 38g
Protein per serving: 24g
Substitutions for ingredients:
- You can substitute the Piave Mezzano cheese with any other hard cheese, such as Parmesan or Pecorino Romano.
- You can use any type of pasta sauce instead of marinara sauce.
Variations:
- Add cooked ground beef or sausage to the cheese mixture for a meaty version.
- Use spinach instead of parsley for a different flavor.
Tips and tricks:
- Make sure to rinse the cooked pasta shells under cold water to prevent them from sticking together.
- Use a spoon to fill the pasta shells with the cheese mixture.
- Cover the baking dish with aluminum foil to prevent the stuffed shells from drying out.
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 oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a large platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
Garnish the stuffed shells with a sprinkle of grated Parmesan cheese.
Pairings:
Serve the stuffed shells with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese 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 watery, drain the cheese mixture before filling the pasta shells.
Food safety advice:
Make sure to cook the pasta shells until al dente to prevent them from becoming too soft and falling apart.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 1960s.
Flavor profiles:
The Piave Mezzano cheese adds a nutty and slightly sweet flavor to the stuffed shells, while the marinara sauce provides a tangy and savory taste.
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