Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated parmesan cheese
- 1/2 cup of chopped rockfoil (also known as arugula)
- 1 egg
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 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 they are al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated parmesan cheese, chopped rockfoil, egg, salt, and black pepper. Mix well.
4. Stuff each cooked pasta shell with the cheese mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 45g
Protein: 22g
Sodium: 950mg
Substitutions for ingredients:
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Mozzarella cheese can be substituted with provolone cheese or cheddar cheese.
- Parmesan cheese can be substituted with pecorino romano cheese or asiago cheese.
- Rockfoil can be substituted with spinach or kale.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Use a different type of pasta, such as manicotti or cannelloni, instead of jumbo shells.
- Top the stuffed shells with additional shredded cheese before baking for a cheesy crust.
Tips and tricks:
- Make sure to cook the pasta shells al dente so that they don't become too soft and fall apart when stuffed.
- Use a piping bag or a small spoon to fill the pasta shells with the cheese mixture.
- If the marinara sauce is too thick, thin it out with a little bit of water or chicken broth.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed shells in the microwave or oven until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped rockfoil on top.
Garnishes:
Chopped parsley or basil can be used as a garnish.
Pairings:
Serve the stuffed shells with garlic bread and a side salad.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in warm water for a few minutes to soften them up.
- If the cheese mixture is too dry, add a little bit of milk or cream to make it more creamy.
Food safety advice:
Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Stuffed shells are a popular Italian-American dish that originated in the United States in the 20th century.
Flavor profiles:
Creamy, cheesy, tangy, and slightly bitter from the rockfoil.
Serving suggestions:
Serve the stuffed shells as a main course for dinner or as a party appetizer.
Related Categories
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Region: Italian
Taste: Creamy, Cheesy, Savory, Rich, Comforting