Smothered Shells

Messy. Cheesy. Melty. Delicious.

It’s not the most attractive pasta dish ever, but it sure is yummy. And quick to make!

I don’t stuff shells. Not on weeknights, at least. I find the smaller ones, and smother them in cheese, spinach, and sauce.

The Recipe:
Smothered Shells With Ricotta and Spinach

1 1/2 cups (dry) medium pasta shells
1 cup heavy red sauce, or your favorite tomato sauce
1 cup frozen spinach, defrosted
8 tbsp ricotta cheese
2 tbsp olive oil
1 tbsp garlic powder
1 tsp parsley
1 tsp basil
1/2 tsp salt
1/2 tsp pepper
shredded mozzarella cheese (for topping)

Do This

Preheat the oven to 350.
Boil water in a medium saucepan, and cook the shells according to the directions on the box. Aim for slightly al dente pasta.
While the pasta is cooking, mix the spinach, ricotta, and spices into a delicious cheesy paste.
Drain the pasta, and transfer to a medium-sized casserole dish. Toss with olive oil. I used a 1 1/2qt dish, and it was pretty much spot on. Spoon the cheese/spinach mixture on top of the shells, and gently mix. Cover with tomato sauce, and sprinkle with shredded mozzarella cheese.
Slide the shells into the oven, and bake until the cheese on top is melted. This took about 20 minutes in my oven, but I’d check up on it after 15 minutes.

Basically? These are like a low-maintenance, weeknight version of vegetarian stuffed shells.


4 Responses to “Smothered Shells”

  1. Rach Says:

    MMMMM, cheese and spinach. I have to make this!

  2. RebeccaC Says:

    that lookes AWEWSOME! I just love pasta…you can throw anything on it and it always tastes amazing!

  3. jessy Says:

    Yum! That is definitly way easier than stuffing a bunch of shells!

  4. Maris Says:

    That looks SO good. I love spinach and I love ricotta so even if it’s not pretty, I’m sure it tastes amazing!

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