Ingredients with Measurements:
- 1 box of jumbo pasta shells (12 oz)
- 1 package of frozen spinach (10 oz), thawed and drained
- 1 container of cream cheese (8 oz), softened
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 1 jar of marinara sauce (24 oz)
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish (9x13 inch)
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package instructions in a large pot of salted boiling water. Drain and rinse with cold water to stop the cooking process.
3. In a mixing bowl, combine the thawed and drained spinach, softened cream cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, garlic powder, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the spinach and cream cheese mixture using a spoon or piping bag.
5. Spread a thin layer of marinara sauce on the bottom of a baking dish.
6. Arrange the stuffed shells in a single layer on top of the sauce.
7. Pour the remaining marinara sauce over the stuffed shells, making sure to cover them completely.
8. Cover the baking dish with aluminum 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.
10. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 420
Total fat: 23g
Saturated fat: 12g
Cholesterol: 94mg
Sodium: 1039mg
Total carbohydrates: 32g
Dietary fiber: 3g
Total sugars: 7g
Protein: 21g
Substitutions for ingredients:
- Fresh spinach can be used instead of frozen spinach.
- Ricotta cheese can be used instead of cream cheese.
- Any type of shredded cheese can be used instead of mozzarella cheese.
- Any type of grated cheese can be used instead of Parmesan cheese.
- Italian seasoning can be used instead of garlic powder.
Variations:
- Add cooked ground beef or Italian sausage to the spinach and cream cheese mixture for a meaty version.
- Use Alfredo sauce instead of marinara sauce for a creamy version.
- Add chopped sun-dried tomatoes or roasted red peppers to the spinach and cream cheese mixture for a flavorful version.
Tips and tricks:
- Make sure to drain the spinach well to avoid excess moisture in the filling.
- Use a piping bag to fill the pasta shells for a neater presentation.
- Leftover stuffed shells can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Storage instructions:
Leftover stuffed shells can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Reheating instructions:
To reheat, place the stuffed shells in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 20-25 minutes or until heated through.
Presentation ideas:
Serve the stuffed shells on a bed of marinara sauce and garnish with fresh basil leaves.
Garnishes:
Fresh basil leaves, chopped parsley, grated Parmesan cheese
Pairings:
Garlic bread, Caesar salad, roasted vegetables
Suggested side dishes:
Garlic bread, Caesar salad, roasted vegetables
Troubleshooting advice:
- If the pasta shells tear while cooking, use them anyway and stuff them as best as you can.
- If the filling is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the pasta shells until al dente to avoid them becoming too soft and falling apart.
- Store leftover stuffed shells in the refrigerator or freezer promptly to avoid bacterial growth.
Food history:
Stuffed pasta shells have been a popular Italian dish for centuries. The filling can vary from region to region and can include meat, cheese, vegetables, and herbs.
Flavor profiles:
Creamy, cheesy, savory, garlicky, tangy
Serving suggestions:
Serve the stuffed shells as a main dish for dinner or as a side dish for a potluck or party.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Savory, Rich, Creamy, Cheesy, Comforting