Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped stonecrop leaves
- 1 egg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
- 1/2 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine ricotta cheese, Parmesan cheese, chopped stonecrop leaves, egg, salt, and black pepper.
4. Stuff each pasta shell with the ricotta mixture and place them in a baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle shredded mozzarella cheese on top.
6. Cover the baking dish with foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
8. Let cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 425
- Fat: 16g
- Carbohydrates: 49g
- Protein: 23g
Substitutions for ingredients:
- Stonecrop leaves can be substituted with spinach or kale.
- Marinara sauce can be substituted with tomato sauce or homemade tomato puree.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta mixture for a meaty version.
- Substitute the marinara sauce with Alfredo sauce for a creamy version.
Tips and tricks:
- Cook the pasta shells until al dente to prevent them from becoming mushy.
- Use a piping bag or a small spoon to stuff the pasta shells for easier and neater filling.
- Let the stuffed shells cool for a few minutes before serving to prevent them from falling apart.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes.
Presentation ideas:
- Serve the stuffed shells on a bed of fresh arugula or mixed greens for a colorful presentation.
Garnishes:
- Garnish with chopped fresh basil or parsley for added flavor and color.
Pairings:
- Serve with garlic bread or a side salad for a complete meal.
Suggested side dishes:
- Roasted vegetables such as broccoli or asparagus.
Troubleshooting advice:
- If the stuffed shells are too dry, add a little more marinara sauce or a drizzle of olive oil before baking.
Food safety advice:
- Make sure to cook the pasta shells and meat (if using) to the recommended temperature to prevent foodborne illness.
Food history:
- Stuffed pasta shells have been a popular Italian-American dish since the 1960s.
Flavor profiles:
- Creamy, cheesy, and savory with a hint of herbaceousness from the stonecrop leaves.
Serving suggestions:
- Serve as a main dish for a family dinner or as a party appetizer.
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Region: Italian