Spinach and Ricotta Stuffed Shells
  • 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
  1. Boil the water and cook the pasta for 6 minutes. Preheat the oven to 350.
  2. Cook the spinach until it wilts.
  3. In a small bowl mix together the ricotta, herbs, cheese and the broccoli until well mixed.
  4. 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.
  5. 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.