Italian > Pasta > Stuffed Shells

Ricotta and Walnut Stuffed Shells Recipe

Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of ricotta cheese
- 1 cup of chopped walnuts
- 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 for boiling pasta
- Mixing bowl
- Baking dish
- 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 with cold water to stop the cooking process.
3. In a mixing bowl, combine the ricotta cheese, chopped walnuts, grated Parmesan cheese, egg, chopped parsley, salt, and pepper.
4. Stuff each pasta shell with the ricotta and walnut mixture using a spoon.
5. Pour the marinara sauce into the baking dish and spread it evenly.
6. Arrange the stuffed shells in the baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until the shells are heated through and the cheese is melted.
8. Remove the foil and bake for an additional 5-10 minutes or until the cheese is golden brown.
9. Let the shells cool for a few minutes before serving.


Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
4-6 servings

Nutritional information:
Calories: 480
Fat: 27g
Carbohydrates: 38g
Protein: 23g
Sodium: 780mg
Sugar: 7g
Fiber: 4g

Substitutions for ingredients:
- You can substitute the walnuts with pecans or almonds.
- You can use any type of pasta sauce instead of marinara sauce.

Variations:
- You can add spinach or kale to the ricotta and walnut mixture for extra nutrition.
- You can use ground beef or turkey instead of walnuts for a meaty version of the recipe.
- You can add some crushed red pepper flakes for a spicy kick.

Tips and tricks:
- Make sure to cook the pasta shells al dente, so they don't become mushy when baked.
- Use a spoon to stuff the shells, so you don't break them.
- You can make the ricotta and walnut mixture ahead of time and store it in the fridge until ready to use.

Storage instructions:
- Store any leftovers in an airtight container in the fridge for up to 3 days.

Reheating instructions:
- To reheat, place the 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 bed of fresh spinach or arugula.
- Garnish with fresh parsley or basil leaves.

Garnishes:
- Fresh parsley or basil leaves.

Pairings:
- Garlic bread or a side salad.

Suggested side dishes:
- Roasted vegetables or a Caesar salad.

Troubleshooting advice:
- If the shells are too dry, add more marinara sauce before baking.
- If the shells are too watery, drain them well before stuffing.

Food safety advice:
- Make sure to cook the pasta shells and the filling to the recommended temperature to avoid any foodborne illnesses.

Food history:
- Stuffed shells are a classic Italian-American dish that originated in the 1950s.

Flavor profiles:
- Creamy, nutty, and savory.

Serving suggestions:
- Serve hot with a side of garlic bread or a salad.

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Region: Italian

Taste: Rich, Savory, Cheesy, Nutty, Creamy