Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of ricotta cheese
- 1 cup of chopped spinach
- 1 cup of grated ricotta salata cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of chopped fresh oregano
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
- 1/2 cup of grated parmesan cheese
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package directions. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated ricotta salata cheese, egg, chopped parsley, chopped basil, chopped oregano, salt, and black pepper. Mix well.
4. Stuff each pasta shell with the ricotta cheese mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells and sprinkle the grated parmesan cheese on top.
6. Cover the baking dish with aluminum 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. Let the stuffed shells cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 35 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 6 people.
Nutritional information:
- Calories: 430
- Fat: 18g
- Carbohydrates: 42g
- Protein: 24g
- Fiber: 3g
- Sugar: 7g
- Sodium: 870mg
Substitutions for ingredients:
- You can substitute the ricotta salata cheese with feta cheese.
- You can substitute the spinach with kale or Swiss chard.
Variations:
- You can add cooked ground beef or Italian sausage to the ricotta cheese mixture.
- You can use different herbs, such as thyme or rosemary, to flavor the ricotta cheese mixture.
Tips and tricks:
- Make sure to cook the pasta shells al dente, so they don't become too soft when baked.
- Use a piping bag or a small spoon to stuff the pasta shells with the ricotta cheese mixture.
- You can make this recipe ahead of time and refrigerate it 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 fresh herbs and grated cheese on top.
Garnishes:
- Fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too soft, reduce the cooking time by a few minutes.
- If the ricotta cheese mixture is too dry, add a tablespoon of milk or cream.
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 20th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the stuffed shells as a main course for dinner.
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Region: Italian