Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 1 cup of ricotta cheese
- 1/2 cup of crumbled feta cheese
- 1/2 cup of chopped sycamore figs
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/4 cup of grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 2 cups of marinara sauce
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- Baking dish
- Aluminum foil
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 rinse with cold water to prevent them from sticking together.
3. In a mixing bowl, combine the ricotta cheese, crumbled feta cheese, chopped sycamore figs, chopped parsley, chopped basil, grated Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each pasta shell with a spoonful of the ricotta mixture and place them in a baking dish.
5. Pour the marinara sauce over the stuffed shells, covering them completely.
6. Cover the baking dish with aluminum 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 the stuffed shells cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40-45 minutes
Temperature:
- Preheat the oven to 375°F.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 400
- Fat: 18g
- Carbohydrates: 42g
- Protein: 18g
- Fiber: 3g
- Sugar: 8g
Substitutions for ingredients:
- You can substitute the sycamore figs with dried figs or chopped dates.
- You can substitute the ricotta cheese with cottage cheese or goat cheese.
- You can substitute the marinara sauce with tomato sauce or Alfredo sauce.
Variations:
- You can add chopped walnuts or pine nuts to the ricotta mixture for a crunchy texture.
- You can add chopped spinach or kale to the ricotta mixture for a healthier option.
- You can use different types of cheese, such as mozzarella or Gouda, for a different flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente, so they don't become too soft and fall apart.
- Use a piping bag or a small spoon to stuff the pasta shells evenly.
- You can make the ricotta mixture ahead of time and store it in the fridge until you're ready to stuff the shells.
Storage instructions:
- Store any leftover stuffed shells in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the stuffed shells in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
- Serve the stuffed shells on a large platter with a sprinkle of chopped parsley or basil on top.
Garnishes:
- Garnish the stuffed shells with a drizzle of balsamic glaze or olive oil.
Pairings:
- Serve the stuffed shells with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the pasta shells are too small to stuff, you can use manicotti shells instead.
- If the ricotta mixture is too dry, add a splash of milk to make it creamier.
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:
- Sycamore figs are a type of fig that grows in the Mediterranean region and have been used in cooking for centuries.
Flavor profiles:
- The sycamore figs add a sweet and slightly nutty flavor to the ricotta mixture, while the marinara sauce adds a tangy and savory flavor to the dish.
Serving suggestions:
- Serve the stuffed shells as a main dish for dinner or as an appetizer for a party.
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Region: Italian