Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 1 bunch Swiss chard, stems removed and leaves chopped
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Colander
- Skillet
- Mixing bowl
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
3. In a skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
4. Add the chopped Swiss chard to the skillet and cook until wilted, about 5 minutes. Remove from heat and let cool.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper. Add the cooled Swiss chard and mix well.
6. Stuff each pasta shell with the Swiss chard and ricotta mixture and place them in the baking dish.
7. Pour the marinara sauce over the stuffed shells and sprinkle with shredded mozzarella cheese.
8. Cover the baking dish with foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 429
Fat: 18g
Carbohydrates: 43g
Protein: 23g
Sodium: 727mg
Sugar: 7g
Fiber: 3g
Substitutions for ingredients:
- Swiss chard can be substituted with spinach or kale.
- Ricotta cheese can be substituted with cottage cheese or tofu.
- Marinara sauce can be substituted with tomato sauce or homemade tomato puree.
Variations:
- Add cooked ground beef or Italian sausage to the Swiss chard and ricotta mixture for a meaty version.
- Use different types of cheese, such as fontina or Gruyere, for a different flavor profile.
- Add chopped sun-dried tomatoes or roasted red peppers to the Swiss chard and ricotta mixture for extra flavor.
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 spoon to stuff the pasta shells evenly.
- Let the stuffed shells cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stuffed shells 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 platter with fresh herbs, such as parsley or basil, for a pop of color.
Garnishes:
Garnish the stuffed shells with extra grated Parmesan cheese or red pepper flakes for a spicy kick.
Pairings:
Serve the stuffed shells with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pasta shells are too difficult to stuff, try soaking them in hot water for a few minutes to soften them up.
- If the stuffed shells are too dry, add more marinara sauce or a drizzle of olive oil before serving.
Food safety advice:
- Make sure to cook the pasta shells and Swiss chard thoroughly to avoid any foodborne illnesses.
- Store any leftover stuffed shells in the refrigerator within 2 hours of cooking.
Food history:
Stuffed shells, also known as conchiglioni, are a classic Italian-American dish that originated in the early 1900s. They are typically stuffed with a mixture of ricotta cheese, Parmesan cheese, and herbs, and baked in a tomato sauce.
Flavor profiles:
The Swiss chard and ricotta stuffed shells are creamy, savory, and slightly sweet, with a hint of garlic and Parmesan cheese.
Serving suggestions:
Serve the Swiss chard and ricotta stuffed shells as a main dish for a family dinner or a potluck party.
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Region: Italian