3 Cheese Stuffed Shells

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Hi Friends! While this recipe is not exactly on the healthy spectrum of most people’s January goals, it is still delicious if you are in the mood for some pasta. I have made them about 3 times and the third time around was the best. It’s important to remember just because a recipe says A,B, C doesn’t meant you can’t add to the mix!

Here is what you need:

  • 1 garlic clove (minced)
  • Italian Parsley
  • 1 1/2 cup spinach (fresh)
  • 1 egg, large
  • 12 pasta shells
  • black pepper
  • sea salt
  • Italian seasoning
  • Mozzarella
  • 15 oz whole-milk ricotta
  • 1/2-3/4 cup cottage cheese

Pasta Sauce: (you can always use a jar but I like to make everything from scratch)

  • 1 can crushed tomatoes
  • minced garlic (2 cloves)
  • salt/pepper/ Italian parsley
  • olive oil
  • (SIDENOTE: You can always add meat to the sauce for more flavor)

To make:

  1. You need a pan w/ olive oil and garlic. Cook garlic until almost brown (low-med heat)
  2. Add can crushed tomatoes
  3. Season salt/pepper to taste
  4. Add Parsley
  5. You can always add more salt/pepper after it simmers for a bit- remember a little goes a long wayIMG_4182.JPG

For the shells:

  1. Cook the pasta shells according to instructions on the package. Drain, keep warm.
  2. Preheat the oven to 350 degrees F.
  3. Spread pasta sauce on bottom of backing dish- set aside.
  4. In a medium mixing bowl, mix together ricotta cheese, mozzarella cheese and cottage cheese, egg, garlic, seasoning, salt, pepper and chopped spinach.
  5. Fill each pasta shell with cheese filling and arrange in the sauce.
  6. Sprinkle additional mozzarella cheese over each shell.
  7. Back for 20-25 minutes or until the sauce is bubbling on the edges.
  8. Let sit for 10 minutes in room temperature before serving.

This recipe is pretty easy and delicious.

 

 

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