First Time for Everything!October 25, 2011
Today’s recipe is probably something just about everyone has had before, but for whatever reason, we at the MHK had never made it ourselves. But this recipe, which comes to us yet again from Women’s Day Magazine, is super easy to make and tastes delicious. The original recipe called for frozen spinach, but we used fresh and I think it made a big difference (it also called for frozen broccoli florets, but we omitted those out of personal preference). The sweetness of the ricotta, the nutty accent of the parmesan and the gooey mozzarella combine for a great filling along with the bitter spinach, and the marinara adds just enough moisture to bind it all together. Serve with salad and/or bread for a complete meal. Enjoy!
Vegetable and Three-Cheese Stuffed Shells
16 jumbo shells (from a 12-oz box)
2 cups marinara sauce
4 oz. baby spinach, chopped
15 oz. container part-skim ricotta cheese
½ cup parmesan, grated
4 oz. part-skim mozzarella, grated
Kosher salt and pepper
Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool. Spread the sauce onto the bottom of a large broiler-proof baking dish. Place spinach in a large bowl. Stir in the ricotta, parmesan, ½ cup of the mozzarella, and ½ tsp. each salt and pepper. Spoon the mixture into the shells (about ¼ cup each) and place on top of the sauce. Sprinkle with the remaining ½ cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes. Eat!