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
- 1/4 cup of chopped fresh basil
- 1 egg
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
- 1 cup of diced tomatoes
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Baking dish
- Foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the pasta shells according to the package instructions until they are al dente.
3. Drain the shells and rinse them with cold water to stop the cooking process.
4. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, parmesan cheese, chopped basil, egg, salt, and black pepper.
5. Mix the ingredients until they are well combined.
6. Stuff each pasta shell with the cheese mixture and place them in a baking dish.
7. Pour the marinara sauce over the stuffed shells.
8. Sprinkle the diced tomatoes and chopped parsley over the top of the sauce.
9. Cover the baking dish with foil and bake for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
11. Let the stuffed shells cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 430
Fat: 20g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 980mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 8g
Protein: 23g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cottage cheese or cream cheese.
- Instead of mozzarella cheese, you can use provolone cheese or cheddar cheese.
- Instead of parmesan cheese, you can use pecorino romano cheese or asiago cheese.
- Instead of fresh basil, you can use dried basil or oregano.
Variations:
- Add cooked ground beef or Italian sausage to the cheese mixture for a meaty version.
- Use spinach instead of basil for a spinach and cheese stuffed shell.
- Add chopped sun-dried tomatoes to the cheese mixture for a tangy flavor.
Tips and tricks:
- Use a piping bag or a spoon to stuff the cheese mixture into the pasta shells.
- Cook the pasta shells a little less than the package instructions to prevent them from becoming too soft.
- Use a high-quality marinara sauce for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stuffed shells in the microwave or oven until they are heated through.
Presentation ideas:
- Serve the stuffed shells on a platter with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley or basil
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 a little more marinara sauce before baking.
- If the stuffed shells are too watery, drain the diced tomatoes before adding them to the top of the sauce.
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 United States in the 1970s.
Flavor profiles:
- Creamy, cheesy, and tangy
Serving suggestions:
- Serve the stuffed shells as a main dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Italian
Taste: Creamy, Cheesy, Savory, Rich, Comforting