Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of Reblo Cremoso Valle Susa cheese, crumbled
- 1 cup of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
- 2 cups of 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 pasta shells according to the package instructions until they are al dente. Drain and rinse under cold water to stop the cooking process.
3. In a mixing bowl, combine the Reblo Cremoso Valle Susa cheese, ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
4. Stuff each 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 continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 40g
Protein: 22g
Sodium: 850mg
Substitutions for ingredients:
- Reblo Cremoso Valle Susa cheese can be substituted with any creamy cheese, such as Brie or Camembert.
- 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 meatier version.
- Use spinach and artichoke dip instead of the cheese mixture for a vegetarian option.
- Top the stuffed shells with shredded mozzarella cheese before baking for a cheesier version.
Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a piping bag or a plastic bag with the corner snipped off to easily stuff the shells.
- Leftover stuffed shells can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftover stuffed shells can be stored in an airtight container in the refrigerator 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 a sprinkle of chopped parsley on top.
Garnishes:
Sprinkle chopped parsley or grated Parmesan cheese on top of the stuffed shells.
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 stuffed shells are too dry, add more marinara sauce before baking.
- If the stuffed shells are too watery, drain the excess liquid before baking.
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 leftover stuffed shells in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells are a classic Italian-American dish that originated in the 1960s.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as an appetizer for a party.
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