Ingredients with Measurements:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 cups fresh spinach, chopped
- 8 oz Robiola cheese, softened
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- 1/2 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
5. In a mixing bowl, combine the softened Robiola cheese, ricotta cheese, grated Parmesan cheese, beaten egg, salt, and black pepper. Mix well.
6. Add the cooked spinach mixture to the cheese mixture and stir to combine.
7. Spoon the cheese and spinach mixture into the cooked pasta shells and place them in a 9x13 inch baking dish.
8. Pour the marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake 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 per serving: 360
Fat per serving: 20g
Carbohydrates per serving: 27g
Protein per serving: 18g
Substitutions for ingredients:
- Robiola cheese can be substituted with goat cheese or feta cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Spinach can be substituted with kale or Swiss chard.
- Marinara sauce can be substituted with tomato sauce or homemade tomato puree.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Use different types of pasta shells, such as conchiglie or manicotti.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese and spinach mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
- Use a piping bag or a small spoon to fill the pasta shells with the cheese and spinach mixture.
- If the stuffed shells are too dry, add more marinara sauce or a splash of milk to the cheese mixture.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped fresh parsley or basil.
Garnishes:
Garnish with grated Parmesan cheese or a drizzle of balsamic glaze.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a splash of milk to the cheese mixture.
- If the stuffed shells are too watery, drain the spinach well and squeeze out any excess liquid before adding it to the cheese mixture.
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 leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed pasta shells have been a popular Italian-American dish for decades, with many variations and fillings.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian