Spinach and Ricotta Stuffed Shells
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)
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!
Pairs Well With
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.