Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of ricotta cheese
- 1 cup of chopped spinach
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
Special Equipment Needed:
- Large pot
- Mixing bowl
- Baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, grated Parmesan cheese, egg, garlic powder, salt, and black pepper. Mix well.
4. Spoon the ricotta mixture into each cooked pasta shell and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells, making sure to cover them completely.
6. Sprinkle the shredded mozzarella cheese on top of the marinara sauce.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
9. 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: 390
Total fat: 18g
Saturated fat: 10g
Cholesterol: 92mg
Sodium: 753mg
Total carbohydrates: 33g
Dietary fiber: 3g
Sugar: 6g
Protein: 23g
Substitutions for ingredients:
- Instead of spinach, you can use kale or Swiss chard.
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of marinara sauce, you can use tomato sauce or Alfredo sauce.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta mixture for a meaty version.
- Use different types of cheese, such as feta or goat cheese, for a different flavor.
- Add chopped sun-dried tomatoes or roasted red peppers to the ricotta mixture for extra flavor.
Tips and Tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a piping bag or a small spoon to fill the pasta shells with the ricotta mixture.
- If you don't have a baking dish, you can use a casserole dish or a deep oven-safe skillet.
Storage Instructions:
Store any leftover stuffed shells 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 at 350°F for 15-20 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed shells on a platter with fresh basil leaves and a sprinkle of grated Parmesan cheese.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, chopped parsley
Pairings:
Garlic bread, Caesar salad, roasted vegetables
Suggested Side Dishes:
Garlic roasted potatoes, sautéed green beans, roasted asparagus
Troubleshooting Advice:
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before baking.
- If the stuffed shells are too watery, drain the ricotta cheese and spinach well before mixing.
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 popular Italian-American dish that originated in the United States in the 1970s.
Flavor Profiles:
Creamy, cheesy, savory
Serving Suggestions:
Serve the stuffed shells as a main dish for dinner or as a side dish for a potluck or party.
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Region: Italian