Ingredients with Measurements:
- 1 box (12 oz) jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 can (28 oz) crushed tomatoes
- 1/4 cup tomato paste
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/4 cup olive oil
Special equipment needed:
- Large pot
- Mixing bowls
- 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 set aside.
3. In a mixing bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, chopped fresh basil, chopped fresh parsley, salt, and black pepper. Mix well.
4. In another mixing bowl, combine the crushed tomatoes, tomato paste, minced garlic, dried oregano, red pepper flakes, and olive oil. Mix well.
5. Spread a thin layer of the tomato sauce on the bottom of the 9x13 inch baking dish.
6. Stuff each cooked jumbo pasta shell with the cheese mixture and place them in the baking dish.
7. Pour the remaining tomato sauce over the stuffed shells.
8. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
10. 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 6-8 people.
Nutritional information:
- Calories: 480
- Fat: 25g
- Carbohydrates: 42g
- Protein: 23g
- Sodium: 840mg
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 grated cheese instead of Parmesan cheese.
- You can use dried basil and parsley instead of fresh.
- You can use canned diced tomatoes instead of crushed tomatoes.
Variations:
- You can add cooked ground beef or sausage to the tomato sauce for a meaty version.
- You can add chopped spinach or kale to the cheese mixture for a healthier version.
- You can use different types of cheese, such as cheddar or feta, for a different flavor.
Tips and tricks:
- Make sure to cook the jumbo pasta shells until al dente, or they will be too soft and fall apart when stuffed.
- Use a piping bag or a spoon to stuff the cheese mixture into the pasta shells.
- You can make the stuffed shells ahead of time and refrigerate or freeze them until ready to bake.
Storage instructions:
- Store the 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 aluminum foil. Bake in a preheated 350°F oven for 15-20 minutes until heated through.
Presentation ideas:
- Serve the stuffed shells on a large platter with fresh basil leaves and grated Parmesan cheese on top.
Garnishes:
- Fresh basil leaves
- Grated Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the stuffed shells are too dry, add more tomato sauce or cheese on top before baking.
- If the stuffed shells are too watery, drain the crushed tomatoes before using them in the sauce.
Food safety advice:
- Make sure to cook the stuffed shells until the cheese is melted and bubbly, and the internal temperature reaches 165°F.
Food history:
- Stuffed shells are a classic Italian-American dish that originated in the 1950s.
Flavor profiles:
- The stuffed shells are cheesy, savory, and slightly spicy, with a tomato-based sauce.
Serving suggestions:
- Serve the stuffed shells as a main dish for dinner or lunch.
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Region: Italian