Ingredients with Measurements:
- 1 pound jumbo pasta shells
- 1 pound salsiccia cruda (uncured Italian sausage)
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 ounces) marinara sauce
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
3. In a skillet over medium-high heat, cook the salsiccia cruda until browned and cooked through, breaking it up into small pieces with a wooden spoon. Drain any excess fat.
4. In a mixing bowl, combine the cooked salsiccia cruda, ricotta cheese, Parmesan cheese, parsley, garlic, salt, and pepper.
5. Stuff each pasta shell with the salsiccia cruda and ricotta mixture.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish.
7. Arrange the stuffed shells in the baking dish in a single layer.
8. Pour the remaining marinara sauce over the stuffed shells.
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 sauce is bubbly and the cheese is melted and golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 40-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 542
Fat: 29g
Saturated Fat: 14g
Cholesterol: 95mg
Sodium: 1287mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 8g
Protein: 29g
Substitutions for ingredients:
- Ground Italian sausage can be substituted for salsiccia cruda.
- Pecorino Romano cheese can be substituted for Parmesan cheese.
- Fresh basil can be substituted for parsley.
Variations:
- Add spinach or kale to the salsiccia cruda and ricotta mixture for added nutrition.
- Use a different type of pasta, such as rigatoni or penne, instead of jumbo shells.
- Top the stuffed shells with mozzarella cheese before baking for a more classic Italian flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente so they don't become too soft and mushy when baked.
- Use a piping bag or a small spoon to fill the pasta shells with the salsiccia cruda and ricotta mixture for easier and neater stuffing.
- Let the stuffed shells cool for a few minutes before serving to prevent burning your mouth.
Storage instructions:
Leftover stuffed shells can be stored 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 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a large platter with a sprinkle of chopped parsley or basil on top.
Garnishes:
Chopped fresh herbs, such as parsley or basil, can be used as a garnish.
Pairings:
Serve the stuffed shells with a side salad and garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the stuffed shells are too dry, add more marinara sauce before baking.
- If the stuffed shells are too watery, drain any excess liquid from the salsiccia cruda and ricotta mixture before stuffing the shells.
Food safety advice:
Make sure to cook the salsiccia cruda and ricotta mixture to an internal temperature of 165°F to ensure food safety.
Food history:
Stuffed shells, or conchiglioni ripieni in Italian, are a classic Italian-American dish that originated in the 20th century. The dish typically consists of jumbo pasta shells stuffed with a mixture of ricotta cheese, Parmesan cheese, and herbs, and baked in a tomato sauce.
Flavor profiles:
The salsiccia cruda adds a savory and slightly spicy flavor to the creamy ricotta cheese filling, while the Parmesan cheese and garlic add a nutty and pungent flavor. The marinara sauce provides a sweet and tangy tomato flavor.
Serving suggestions:
Serve the stuffed shells hot and fresh out of the oven with a side salad and garlic bread.
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Region: Italian