Recipes

Spinach and Ricotta Stuffed Shells

Dinner  Italian  Pasta 

• Cooking Time: 30
• Servings: 2
• Preparation Time: 10
• Jumbo pasta shells(about 6-7 needed)
• Homemade or from Trader Joes'- Pomodoro Sauce
• Lots of spinach(a prepared bag works)
• Broccoli-chopped A lot
• Ricotta cheese(enough to fill the shells)
• Mozzarella
• Basil
• Oregano
• Thyme
• Pepper

Boil the water and cook the pasta for 6 minutes. Preheat the oven to 350.

Cook the spinach until it wilts.

In a small bowl mix together the ricotta, herbs, cheese and the broccoli until well mixed.

Spoon the mixture into the shells. In a deep baking dish, add some pasta sauce to the bottom of the bowl. Add the shells and spoon some sauce on top of each shell. Sprinkle a little bit of cheese.

Bake for twenty minutes and serve hot!

My husband is a stickler about vegetables, but he loves pasta. In order to get him to eat a veggie I started incorporating it into his diet by masking the flavors with the rich and intoxicating flavors of the Italian world.

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