Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 cup Piave Vecchio Selezione Oro cheese, grated
- 1 cup ricotta cheese
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
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. Drain and set aside.
3. In a mixing bowl, combine the Piave Vecchio Selezione Oro cheese, ricotta cheese, Parmesan cheese, egg, parsley, basil, salt, and black pepper.
4. Stuff each cooked pasta shell with the cheese mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 400
Fat: 18g
Carbohydrates: 38g
Protein: 22g
Substitutions for ingredients:
- Piave Vecchio Selezione Oro cheese can be substituted with Parmigiano-Reggiano cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Marinara sauce can be substituted with any tomato-based pasta sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Use spinach instead of parsley and basil for a spinach and cheese stuffed shell.
- Top the stuffed shells with mozzarella cheese before baking for a cheesy crust.
Tips and tricks:
- Make sure to cook the pasta shells until al dente to prevent them from falling apart when stuffed.
- Use a piping bag or a spoon to stuff the cheese mixture into the shells.
- Leftover stuffed shells can be stored in the fridge for up to 3 days.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the stuffed shells in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with fresh herbs and grated cheese sprinkled on top.
Garnishes:
Fresh parsley or basil leaves can be used as a garnish.
Pairings:
Serve the stuffed shells with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them up.
- If the cheese mixture is too dry, add a splash of milk to loosen it up.
Food safety advice:
Make sure to cook the stuffed shells until the cheese is melted and bubbly to ensure that they are fully cooked.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the United States in the 1970s.
Flavor profiles:
The Piave Vecchio Selezione Oro cheese adds a nutty and salty flavor to the stuffed shells, while the ricotta cheese and Parmesan cheese add a creamy and tangy flavor.
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