Ingredients with Measurements:
- 12 jumbo pasta shells
- 1 can (14.75 oz) salmon, drained and flaked
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 cup marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the salmon, spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, salt, black pepper, garlic powder, onion powder, dried basil, dried oregano, and red pepper flakes. Mix well.
4. Stuff each pasta shell with the salmon and spinach mixture.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in the baking dish.
7. Pour the remaining marinara sauce over the stuffed shells.
8. Cover the baking dish with foil.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.
11. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 19g
Saturated Fat: 9g
Cholesterol: 142mg
Sodium: 1036mg
Carbohydrates: 27g
Fiber: 2g
Sugar: 6g
Protein: 34g
Substitutions for ingredients:
- Instead of salmon, you can use canned tuna or cooked chicken.
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of marinara sauce, you can use any tomato-based pasta sauce.
Variations:
- Add chopped sun-dried tomatoes or roasted red peppers to the stuffing mixture.
- Use different types of cheese, such as feta or goat cheese.
- Add cooked bacon or prosciutto to the stuffing mixture.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, or they will become too soft and difficult to stuff.
- Use a piping bag or a small spoon to fill the pasta shells with the stuffing mixture.
- If you have leftover stuffing mixture, you can use it as a dip for crackers or vegetables.
Storage instructions:
- Store leftover stuffed shells 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 bed of fresh spinach or arugula.
- Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before serving.
- If the stuffed shells are too watery, drain the spinach well and use less marinara sauce.
Food safety advice:
- Make sure to cook the stuffed shells to an internal temperature of 165°F to ensure that the salmon is fully cooked.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the 1970s.
Flavor profiles:
- The salmon and spinach stuffing is savory and slightly salty, with a hint of garlic and onion. The marinara sauce adds a sweet and tangy flavor.
Serving suggestions:
- Serve the stuffed shells as a main dish for dinner or as a party appetizer.
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