Ingredients with Measurements:
- 12-14 large butterfly-shaped pasta shells
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 cup bread crumbs
- 1 tablespoon olive oil
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. In a mixing bowl, combine the chopped spinach, feta cheese, ricotta cheese, Parmesan cheese, beaten egg, salt, black pepper, garlic powder, onion powder, oregano, basil, and thyme. Mix well.
4. Stuff each pasta shell with the spinach and cheese mixture.
5. Place the stuffed pasta shells in a baking dish.
6. In a small bowl, mix the bread crumbs and olive oil. Sprinkle the mixture over the stuffed pasta shells.
7. Cover the baking dish with foil and bake for 25-30 minutes.
8. Remove the foil and bake for an additional 5-10 minutes, or until the bread crumbs are golden brown and the cheese is melted and bubbly.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 30g
Protein: 16g
Fiber: 2g
Sugar: 2g
Sodium: 680mg
Substitutions for ingredients:
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Ricotta cheese can be substituted with cottage cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked and crumbled bacon to the spinach and cheese mixture.
- Substitute the spinach with kale or Swiss chard.
- Add chopped sun-dried tomatoes to the spinach and cheese mixture.
- Substitute the feta cheese with shredded mozzarella cheese.
Tips and tricks:
- Make sure to cook the pasta shells al dente, so they don't become too soft when baked.
- Use a piping bag or a small spoon to stuff the pasta shells.
- You can make the spinach and cheese mixture ahead of time and store it in the fridge until ready to use.
- If the bread crumbs are not brown enough after baking, broil the dish for a few minutes until golden brown.
Storage instructions:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed pasta shells on a bed of fresh spinach leaves or with a side salad.
Garnishes:
Garnish with chopped fresh parsley or basil.
Pairings:
Pair with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with garlic bread or roasted vegetables.
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try boiling them for a few more minutes until they are more pliable.
- If the pasta shells are too small to stuff, try using jumbo shells instead.
Food safety advice:
Make sure to cook the stuffed pasta shells to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Stuffed pasta shells are a popular Italian dish that originated in the Campania region of Italy.
Flavor profiles:
The stuffed pasta shells are savory, cheesy, and herbaceous.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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