Mar 8, 2012

How to Boil Water: Spinach-Stuffed Pasta Shells

It's been awhile, huh? It's not that we haven't been cooking. We have. I just haven't been posting. Since my goal was never for this blog to be all about food, I'm trying not to post every single meal I make. This is technically the second time I have made this meal, but I didn't post it the first. But I should have because it was delicious the first time around, which is what I'm expecting about this time too.

This was the meal that I actually had a dream about a couple months back and decided it was time to finally try and make it. I saw it on pinterest originally, but then as I was flipping through the cookbook I've been using for all my cooking lately, Better Homes and Gardens: Anyone Can Cook, I found these pasta shells that I had been dreaming about. The recipe is slightly different, but I decided to try the recipe in my book first then go from there.

So even though it's been awhile - for both How to Boil Water and just the blog in general - I wanted to share this recipe with you because it was delicious and worth trying if you love pasta. So here you go:

Ingredients:
12 dried jumbo shell macaroni
1 10-ounce pkg frozen chopped spinach, thawed - What I learned is that I can't find an actual package of chopped spinach in a 10 ounce package. What I can find is a little box basically.
2 eggs, lightly beaten
2 cups shredded Italian cheese blend (8 ounces)
1 cup ricotta cheese
1 26-to 32-ounce jar pasta sauce

Directions:
Cook jumbo shells according to package; drain. Rinse with cold water; drain again. Set shells aside. Meanwhile, drain thawed spinach well.

Preheat oven to 350. For filling, in a medium bowl stir together spinach, eggs, 1 1/2 cups of the Italian cheese. Spoon a generous 2 rounded tablespoons of the filling into each jumbo shell. Arrange shells in a 2-quart square baking dish. Pour sauce over shells.

Bake, covered, in the preheated oven about 40 minutes or until heated through. Sprinkle with the remaining 1/2 cup Italian cheese blend. Let stand 5 minutes before serving. Makes 4 main-dish servings.





It's super simple. It takes a little bit of time so you have to make sure you plan for it, but it is well worth it.


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