Guest Photographer

Posted by on Apr 26, 2012 in Pasta | 4 comments

Madelynne, Juliana and Isabella are staying in our home this week.

School, swim, water polo, church and tons of homework have left time for mostly sleeping and eating...

Madelynne put her eye to my camera.

Be Our Guest!

 Spinach and Ricotta Stuffed Shells

 http://www.youtube.com/watch?v=zC8xcagMcTY

Spinach and Ricotta Stuffed Shells

Ingredients

  • 40 jumbo pasta shells (about one box)
  • 2 18-ounces jars marinara sauce
  • 2 (12 ounce) containers ricotta
  • 6 ounces soft goat cheese
  • 4 cups baby spinach, chopped
  • (about 6 ounces)
  • 1 cup grated Parmesan (4 ounces)
  • Kosher salt and black pepper
  • 1 cup grated mozzarella (4 ounces)

Instructions

  1. Pre heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool.
  2. Spread half the marinara sauce in the bottom of 2 9x13 inch baking dishes.
  3. In a bowl, combine the ricotta, goat cheese, spinach, and Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper.
  4. Spoon the mixture into the shells and place them on top of the sauce. Pour over remaining marinara; sprinkle with the mozzarella and bake until the shells are heated through, 15-20 minutes, or until cheese begins to bubble.
  5. Serves 12
  6. --adapted from Real Simple
http://cococooks.net/guest-photographer/

 

 

 

 

 

 

 

 

 

 

 

 

 

4 Comments

  1. 4-26-2012

    I MOST DEFINATELY WILL TRY MY LUCK WITH THIS RECIPE THIS WEEKEND. . . LOOKS & SOUNDS VERY DELICIOUS! THANKS FOR SHARING!

    • 4-26-2012

      Suzie, You can also cut the recipe in half. My thought is~ might as well use the entire box of shells. Prepare it ahead of time or freeze for later 🙂

  2. 4-26-2012

    Your guest photographer “Rocks”…Maddy has a “great eye” for the camera!

    • 4-26-2012

      Maddy does indeed “Rock”! Thank you for taking the time to comment 🙂

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