Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 medium Satinash squash, peeled and diced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh basil
- 1 jar of your favorite marinara sauce
Special equipment needed:
- Large pot
- Baking dish
- Mixing bowl
- Spoon
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 large skillet, heat the olive oil over medium heat. Add the diced Satinash squash, salt, and black pepper. Cook for 8-10 minutes, or until the squash is tender and lightly browned.
4. In a mixing bowl, combine the cooked Satinash squash, ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, and chopped basil. Mix well.
5. Spoon the cheese and Satinash mixture into each pasta shell, filling them about 3/4 full.
6. Pour half of the marinara sauce into the bottom of a baking dish. Arrange the stuffed shells on top of the sauce.
7. Pour the remaining marinara sauce over the top of the stuffed shells.
8. Cover the baking dish with foil and bake for 25-30 minutes, or until the cheese is melted and bubbly.
9. Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.
10. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 15g
Carbohydrates: 35g
Protein: 18g
Sodium: 700mg
Substitutions for ingredients:
- You can substitute zucchini or yellow squash for the Satinash squash.
- You can use any type of cheese you prefer, such as cheddar or feta.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and Satinash mixture for a meaty version.
- Use a different type of pasta, such as manicotti or rigatoni, instead of the jumbo shells.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, or they will become too soft and fall apart when stuffed.
- Use a spoon to carefully fill each pasta shell with the cheese and Satinash mixture.
- You can make the stuffed shells ahead of time and refrigerate them until ready to bake.
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 oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped fresh basil on top.
Garnishes:
Sprinkle some grated Parmesan cheese on top of the stuffed shells before serving.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try using a piping bag or a plastic bag with the corner snipped off to pipe the cheese and Satinash mixture into the shells.
- If the stuffed shells are too dry, add a little more marinara sauce on top before baking.
Food safety advice:
- Make sure to cook the stuffed shells until the internal temperature reaches 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Stuffed pasta dishes have been around for centuries, with variations found in many different cultures. The jumbo stuffed shells used in this recipe are a popular Italian-American dish.
Flavor profiles:
The Satinash squash adds a slightly sweet and nutty flavor to the cheesy filling, while the marinara sauce adds a tangy and savory note.
Serving suggestions:
Serve the stuffed shells as a main course for a family dinner or as a hearty side dish for a potluck or party.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian
Taste: Creamy, Cheesy, Savory, Rich, Comforting