Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 1 cup of ricotta cheese
- 1 cup of grated Pecorino Romano cheese
- 1 cup of grated Monte Re 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 (24 oz)
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Baking dish (9x13 inch)
- Aluminum foil
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 rinse under cold water to stop the cooking process.
3. In a mixing bowl, combine the ricotta cheese, grated Pecorino Romano cheese, grated Monte Re cheese, egg, chopped fresh parsley, salt, and black pepper. Mix well.
4. Spoon the cheese mixture into each cooked pasta shell until they are all filled.
5. Spread a thin layer of marinara sauce on the bottom of the baking dish.
6. Arrange the stuffed shells in the baking dish in a single layer.
7. Pour the remaining marinara sauce over the stuffed shells, making sure they are all covered.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
10. Let the stuffed shells cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
5. Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 38g
- Protein: 24g
- Sodium: 1050mg
- Sugar: 8g
Substitutions for ingredients:
- You can substitute the Pecorino Romano cheese with Parmesan cheese.
- You can substitute the Monte Re cheese with any other hard cheese, such as Asiago or Manchego.
Variations:
- You can add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- You can add chopped spinach or kale to the cheese mixture for a healthier 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 ziplock bag with the corner cut off to fill the pasta shells more easily.
- You can make the stuffed shells ahead of time and refrigerate them until ready to bake.
Storage instructions:
- Store any leftovers 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 chopped parsley on top.
Garnishes:
- Garnish with chopped fresh parsley or basil.
Pairings:
- Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce on top before baking.
- If the stuffed shells are too watery, drain the ricotta cheese before mixing it with the other ingredients.
Food safety advice:
- Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the United States in the 1950s.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot and enjoy!
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian