Remember to take into account any dietary restrictions your guests may have to create an inclusive dining experience that everyone will appreciate.
Frequently Asked Questions
Can I Use Whole Wheat Shells Instead of Regular Pasta Shells?
Sure, you can swap whole wheat shells for regular ones. It’s like trading a plain canvas for a textured masterpiece—your dish gains nutrition and flavor without sacrificing that familiar pasta experience. Enjoy the upgrade!
How Do I Store Leftover Pasta Shells?
To store leftover pasta shells, cool them completely, then place in a sealed container. They’ll last 3-5 days in the fridge. For longer storage, freeze in an airtight bag for up to 3 months.
Can I Freeze Cooked Pasta Shells?
As the saying goes, “Waste not, want not.” Yes, you can freeze cooked pasta shells. Just space them out on a baking sheet, freeze until solid, and then store in airtight bags for later enjoyment.
What Are Some Vegetarian Filling Options for Pasta Shells?
You can explore various vegetarian filling options like ricotta and spinach, mushrooms with ricotta, or pumpkin and spices. Don’t forget to try adding herbs or using vegan alternatives for a delicious twist!
How Long Do Cooked Pasta Shells Take to Reheat?
To reheat cooked pasta shells, you’ll typically need 20-25 minutes in a preheated oven at 350°F. If frozen, add 5-10 minutes. Always cover them to maintain moisture and avoid drying out.
Pasta Recipe Shells
Ingredients
- - 12 ounces jumbo pasta shells
- - 15 ounces ricotta or whipped cottage cheese
- - 4 to 6 ounces grated Parmesan cheese
- - 1 egg
- - 2 cups fresh spinach steamed and drained
- - 2 cloves garlic minced
- - 2 tablespoons fresh parsley chopped
- - 1 teaspoon dried basil
- - Salt and pepper to taste
- - Marinara sauce store-bought or homemade
- - Shredded mozzarella cheese for topping
- - Optional: Lemon zest dried oregano, red pepper flakes
Instructions
- Begin by bringing a large pot of well-salted water to a boil. Once boiling, add the jumbo pasta shells and cook for about 7 minutes, stirring often to prevent sticking, or until they're 3 minutes shy of al dente.
- Drain the shells and rinse them under cold water to stop the cooking process. Set aside.
- In a mixing bowl, combine the ricotta or cottage cheese, grated Parmesan cheese, egg, steamed spinach, minced garlic, chopped parsley, dried basil, salt, and pepper. Mix well until all the ingredients are thoroughly combined.
- Preheat your oven to 375°F (or 400°F for a slightly crispier top). Spread half of the marinara sauce on the bottom of a 9x13 baking dish.
- Using a piping bag or a spoon, carefully fill each cooked shell with the cheese mixture and arrange them in a single layer in the baking dish.
- Pour the remaining marinara sauce over the filled shells and sprinkle shredded mozzarella cheese on top.
- Bake in the preheated oven for 25 minutes, or until the dish is hot and bubbly. If you prefer a faster method, cover the dish with foil and bake for 20 minutes at 425°F, then uncover for an additional 5 minutes to melt the cheese.
- For best results, consider preparing the stuffed shells ahead of time. You can assemble them and refrigerate or freeze until you're ready to bake. This allows the flavors to meld beautifully. Additionally, feel free to customize the filling with your favorite herbs or spices, and don't forget to serve with extra marinara sauce on the side for dipping! Frozen spinach is convenient when you need a quick option for your stuffed shells.
