Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cans of chopped clams (6.5 oz each)
- 1/2 cup of butter
- 1/2 cup of all-purpose flour
- 2 cups of milk
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- Salt and pepper, to taste
- 1/4 cup of breadcrumbs
Special equipment needed:
- Large pot
- Mixing bowl
- Saucepan
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside.
3. Drain the chopped clams and reserve the juice.
4. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth.
5. Gradually add the milk and the reserved clam juice, whisking constantly until the sauce thickens.
6. Add the chopped clams, Parmesan cheese, parsley, basil, salt, and pepper. Stir well.
7. Stuff each pasta shell with the clam mixture and place them in a baking dish.
8. Sprinkle the breadcrumbs over the stuffed shells.
9. Bake for 25-30 minutes or until the breadcrumbs are golden brown.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 45g
Protein: 18g
Sodium: 800mg
Substitutions for ingredients:
- Instead of clams, you can use canned tuna or salmon.
- Instead of Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
Variations:
- You can add chopped garlic or onion to the clam sauce for extra flavor.
- You can use different herbs, such as oregano or thyme, in the clam sauce.
- You can add chopped spinach or kale to the clam mixture for extra nutrition.
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 spoon to stuff the pasta shells with the clam mixture.
- If the clam sauce is too thick, you can add more milk or clam juice to thin it out.
Storage instructions:
- Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the stuffed shells, place them in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes or until heated through.
Presentation ideas:
- Serve the stuffed shells on a bed of fresh arugula or spinach.
- Garnish with chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the clam sauce is too thin, you can add more flour to thicken it.
- If the stuffed shells are too dry, you can add more milk or clam juice to the clam sauce.
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 dish that originated in the Campania region of Italy.
Flavor profiles:
- The stuffed shells are savory and creamy, with a briny flavor from the clams.
Serving suggestions:
- Serve the stuffed shells with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
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Region: Italian