Ingredients with Measurements:
- 1 box of jumbo pasta shells
- 2 cups of ricotta cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of grated Parmesan cheese
- 1 egg
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of tomato sauce
- 1/2 cup of shredded mozzarella cheese (for topping)
Special equipment needed:
- Large pot for boiling pasta
- Mixing bowl
- 9x13 inch 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 al dente. Drain and rinse with cold water to stop the cooking process.
3. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped fresh parsley, chopped fresh basil, salt, and black pepper. Mix well.
4. Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish.
5. Stuff each cooked pasta shell with the cheese mixture and place them in the baking dish.
6. Pour the remaining tomato sauce over the stuffed shells.
7. Cover the baking dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and sprinkle the remaining shredded mozzarella cheese on top of the shells.
9. Bake for an additional 10 minutes, or 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: 450
Fat: 20g
Carbohydrates: 40g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- You can use cottage cheese instead of ricotta cheese.
- You can use any type of shredded cheese instead of mozzarella cheese.
- You can use any type of pasta sauce instead of tomato sauce.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Use spinach instead of parsley and basil for a spinach and cheese stuffed shell.
- Add chopped sun-dried tomatoes or roasted red peppers to the cheese mixture for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells until al dente, or they will become too soft and difficult to stuff.
- Use a piping bag or a small spoon to fill the pasta shells with the cheese mixture.
- If you don't have a baking dish, you can use a large oven-safe skillet instead.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve the stuffed shells on a bed of fresh spinach or arugula for a pop of color.
Garnishes:
- Garnish with chopped fresh 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 stuffed shells are too dry, add more tomato sauce or a drizzle of olive oil before baking.
Food safety advice:
- Make sure to cook the pasta shells and meat (if using) to the proper temperature to avoid foodborne illness.
Food history:
- Stuffed pasta dishes like this one have been popular in Italian cuisine for centuries.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Italian