The one successful meal of the week.

This has not been the shining week of my life as a wife. I have only cooked dinner twice, and out of those two dinners, only one was yummy.
Nat, bless him, would disagree. I, however, am more honest about my cooking. After my fail of a dinner, we went to Menchie’s and then watched Toy Story 3. I can’t even handle that movie. I sobbed for literally the last 15 minutes of the movie. I don’t think Nat really knew what he got himself into when he suggested watching that movie. Either way, I sobbed- he stared.

Anyway- this meal was our Monday night dinner and it was YUMMY.

I have made something similar to this a few times, but I rolled it up into lasagna noodles instead. Nat and I both agreed that these were superior, and I should repeat this recipe instead. It is easier to eat something stuffed inside of a shell.

This was a pretty easy recipe. It only became slightly annoying to stuff the shells by the end of it. It would be a great recipe to make with another person, so they could help with the stuffing. Be prepared, they are not huge shells, but you should have plenty if you use even half a box of the pasta.

Stuffed shells with ricotta and spinach

1 box jumbo pasta shells, cooked. Rinse with cool water after cooking and pat dry

*I ended up having way more shells than I needed for the amount of stuffing I produced. I would say make 1/2-3/4 of a box

1 jar of pasta sauce. I usually make my own, but I used prego- it was simple!

1 cup ricotta cheese

1 cup mozzarella cheese

1/2 cup parmesan cheese- I’m not fancy, I use the stuff out of the green can.

1 can diced tomatoes- The original recipe doesn’t call for tomatoes, but I’m on an “eat more vegetables” kick and they were really a nice touch!

1 large egg, lightly beaten

1 package (10 oz) frozen spinach, thawed and squeezed dry

1 teaspoon garlic salt

salt and pepper to taste

Preheat oven to 375.

Combine spinach, egg, all cheeses, tomatoes, garlic salt, and salt and pepper in a medium bowl. Spoon 1/2 of the tomato sauce into the bottom of a 9×9 baking dish. Stuff each shell with a heaping spoonful of the spinach/cheese mixture.

Cover the shells with remaining pasta sauce. I also sprinkled a little shredded cheese on top. Cover pan with aluminum foil. Bake until pasta is cooked through and the sauce is starting to bubble- about 30 minutes.