Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of sun-dried tomatoes, chopped
- 2 cups of ricotta cheese
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process.
3. In a mixing bowl, combine the chopped sun-dried tomatoes, ricotta cheese, Parmesan cheese, basil, garlic, salt, and pepper.
4. Stuff each pasta shell with the ricotta mixture 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 over the top of the sauce.
7. Cover the baking dish with foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
9. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 23g
Carbohydrates: 39g
Protein: 23g
Substitutions for ingredients:
- Instead of sun-dried tomatoes, you can use roasted red peppers or chopped spinach.
- 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 mozzarella cheese, you can use provolone or fontina cheese.
Variations:
- Add cooked ground beef or Italian sausage to the ricotta mixture for a meaty version.
- Use different herbs and spices to customize the flavor, such as oregano, thyme, or red pepper flakes.
- Top the stuffed shells with breadcrumbs for a crispy texture.
Tips and tricks:
- Make sure to cook the pasta shells until 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.
- Cover the baking dish tightly with foil to prevent the stuffed shells from drying out.
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, or chopped parsley.
Pairings:
Garlic bread, Caesar salad, or roasted vegetables.
Suggested side dishes:
Roasted asparagus, sautéed mushrooms, or garlic mashed potatoes.
Troubleshooting advice:
If the stuffed shells are dry, add a little bit of water or chicken broth to the marinara sauce before pouring it over the shells.
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-American dish that originated in the 1960s. They are typically filled with a mixture of ricotta cheese, Parmesan cheese, and herbs, and baked in a tomato sauce.
Flavor profiles:
Creamy, tangy, and 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