Friday, July 19, 2013
Spinach and Ricotta-Stuffed Shells
There is no need to be intimidated by such a recipe. You can do it!
When I served this dish to my significant other, I was expecting the same routine. He would salt the heck out of it, eat it and life would go on. What I didn't expect was all the raving. From another room, I could hear his fork clanging against the plate over and over. The compliments were bountiful, and I was beaming with pride. Stuffed shells may now be marked off the
bucket list. Success!
For a step-by-step tutorial, please visit MY INSTRUCTABLE
2 cups Multi-Purpose Marinara
2 1/2 cups part skim ricotta cheese
1/2 cup of freshly grated Parmesan cheese
1/2 teaspoon of onion powder
1/2 teaspoon of dried oregano
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 10 ounce package of frozen spinach - thawed, drained and squeezed dry
1 large egg yolk
1 clove of garlic, minced or squeezed through a garlic press
24 jumbo pasta shells - jumbo. Should be cooked prior to assembling this dish.