March is marching right along. I’ve been alternating between work events and traveling around the country for the past two weeks. It’s been tiring but super fun because I got to spend time with my parents and my bff Bevin in Boston. I also made a brief appearance in St. Louis, just in time for a record breaking snow storm (12.4 inches in one day!).
This is me shoveling the driveway in St. Louis for the first time ever. Hopefully the last because that is no picnic.
Shells shells shells. Stuffed shells are awesome. This is a pretty classic recipe. I added garlic salt to give the ricotta more flavor (and because I love garlic). You should also check out the Mexican Stuffed Shells for more deliciousness.
Ingredients (serves about 3)
15 jumbo pasta shells
12-oz marinara sauce
1 15-oz container ricotta
1 cup baby spinach, chopped
1/4 cup grated parmesan
salt & ground black pepper
fresh ground garlic salt
1/4 cup grated romano
Set an oven rack to the highest position and preheat oven to 400F. Cook the pasta shells according to the package directions (~10 minutes). Drain and let cool.
Spread the marinara sauce on the bottom of an 8×8 glass baking dish.
In a medium bowl, combine the ricotta, chopped spinach, grated parmesan, 1/4 tsp salt, 1/4 tsp black pepper, and a few shakes of garlic salt. Spoon the mixture into the shells and place them on top of the marinara sauce.
Sprinkle the shells with the grated romano cheese. Bake until heated through, 10-12 minutes.
Recipe adapted from Real Simple.