Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 1 container (15 oz) ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup chopped fresh spinach
- 1 jar (24 oz) marinara sauce
Special equipment needed:
- Large pot for boiling water
- Mixing bowl
- Baking dish (9x13 inch)
- Foil
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, salt, and black pepper. Mix well.
4. Add chopped sun-dried tomatoes and chopped spinach to the cheese mixture. Stir until well combined.
5. Spoon the cheese mixture into each pasta shell and place them in a baking dish.
6. Pour marinara sauce over the stuffed shells.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 44g
Protein: 23g
Sodium: 1200mg
Sugar: 10g
Substitutions for ingredients:
- Instead of jumbo pasta shells, you can use manicotti shells or cannelloni tubes.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of sun-dried tomatoes, you can use roasted red peppers or olives.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Use different types of cheese such as fontina, provolone, or gouda.
- Add herbs such as basil, oregano, or parsley to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente so they don't become too soft when baked.
- Use a piping bag or a ziplock bag with the corner cut off to fill the pasta shells with the cheese mixture.
- If the marinara sauce is too thick, you can thin it out with a little bit of water or chicken broth.
Storage instructions:
- Store leftover stuffed shells 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 until heated through.
Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of fresh parsley or basil on top.
Garnishes:
- Fresh herbs such as parsley or basil
- Shredded Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic roasted potatoes
- Grilled asparagus
- Sautéed mushrooms
Troubleshooting advice:
- If the pasta shells are too hard to stuff, you can soften them by placing them in a bowl of hot water for a few minutes before filling them.
Food safety advice:
- Make sure to cook the stuffed shells until the internal temperature reaches 165°F to ensure that they are safe to eat.
Food history:
- Stuffed pasta dishes have been around for centuries in Italian cuisine. The first recorded recipe for stuffed pasta dates back to the 14th century.
Flavor profiles:
- Creamy, cheesy, tangy, and savory.
Serving suggestions:
- Serve the stuffed shells hot with a side of garlic bread and a Caesar salad for a complete meal.
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Region: Italian