I know you’ve all been wondering how I keep my life so vibrant and exciting. You haven’t? Okay, well that’s probably good because I’d hate to completely let you down when you saw the disappointing truth.
The truth that nary an idea, craft, activity, or meal crosses the threshold of our home without first appearing on my Pintrest homepage. Oh, you’re guilty of that too? Okay, then let’s embark of this journey of recycling other people’s ideas as our own together!
But seriously, one thing I do take real pride in is keeping a cozy home with a well-stocked fridge, so if you like those things too, then I hope this page brings you a little inspiration – without the threat of “pinner’s finger”.
So without further ado, I bring you my first Suzy Homemaking post for Ricotta, Spinach & Onion Stuffed Shells. Shout out to A Food Centric Life for the inspiration for this one.
1 box jumbo pasta shells
1 bag frozen spinach
Dribbles of olive oil
1 c. finely chopped onion
2 tbs. minced garlic
15 oz part skim Ricotta cheese
3/4 c. freshly grated Romano cheese (but let’s be honest, you can use a buttload more)
¼ cup chopped fresh Italian parsley
1 tsp dried basil
¾ tsp kosher or sea salt
¼ tsp ground black pepper
1/8 tsp nutmeg
Go to work:
Preheat oven to 350.
1. Boil shells, drain and set aside to cool. Defrost spinach and pat dry. You can do two things at once; I have faith in you.
2. In a small saucepan, saute onion until soft and add garlic for 60 sec. Add spinach and sauté until heated through.
3. Mix ricotta, egg, spices and 1/2 c. Romano in medium bowl and add spinach mix.
4. Coat bottom of large baking dish with sauce. Fill shells with mixture.
5. Cover with sauce and more cheese.
6. Cover with tin foil and bake for 30 minutes.
Gonna give it a whirl? Let us know how it turns out!