Ingredients with Measurements:
- 1 package (12 oz) jumbo pasta shells
- 1 container (4 oz) Snøfrisk cheese
- 1 cup ricotta cheese
- 1 cup chopped fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook the jumbo pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine the Snøfrisk cheese, ricotta cheese, chopped spinach, grated Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix well.
4. Stuff each cooked pasta shell with the cheese and spinach mixture.
5. Pour half of the marinara sauce into 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 and bake for 25 minutes.
9. 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:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 37g
- Protein: 16g
- Fiber: 3g
Substitutions for ingredients:
- Instead of Snøfrisk cheese, you can use goat cheese or feta cheese.
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the cheese and spinach mixture for a meaty version.
- Use a different type of pasta, such as rigatoni or penne, instead of jumbo pasta shells.
Tips and tricks:
- Make sure to cook the pasta shells until they are al dente, so they don't become too soft when baked.
- Use a piping bag or a small spoon to stuff the cheese and spinach mixture into the pasta shells.
- To prevent the stuffed shells from sticking to the baking dish, lightly grease the dish with cooking spray or olive oil.
Storage instructions:
- Store any leftovers 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:
- Garnish the stuffed shells with chopped fresh parsley or basil before serving.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Serve 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 a little more marinara sauce before baking.
- If the stuffed shells are too watery, make sure to drain the spinach well 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.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the 20th century.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve the stuffed shells hot and fresh out of the oven.
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