Make some homemade stuffed shells. Some of you guys have been asking for a vegetarian recipe that we make. This is one of them and it’s another one that my kids love. They actually requested this. Thing you want to do, bring a pot of water to a boil. And these are the shells we’re going to use. They’re the jumbo shells and I’m going to use one box. I’m going to go ahead and cook these to the package instructions. Next up, we want to cook our spinach. This is tender baby spinach. And let me go show you how to cook it. We’re going to add some olive oil to the pan. Just a little bit. Your spinach right in. And then I’m just going to take the lid, put a little bit of water in it, and then cover this up. We just want to sauté this down. Essentially, we’re going to kind of steam it and stir it as it goes. And it has a lot of moisture in it, so you don’t really need to add too much moisture. All right, y’all. It literally happens that quick. It took like a minute. So, we’re going to go ahead and pull this off. Transfer this over. I like to kind of squeeze some of the juice out of the spinach before. So, I’m just kind of squeezing it against the side here. Then we’re going to very officially chop this up a little bit finer. Shred in about a cup of mozzarella, half a cup of parmesan. We’re going to do ricotta. I usually just buy one, but they substituted two for me. So these are two 15 oz. Go ahead and add both those in. And a little garlic, like half a teaspoon salt, black pepper, just to your liking. We’re going to crack in two eggs. Two large eggs. Mine are from my chickens. Then we’re going to mix it all up. Stop halfway through. Look at the color from my eggs. That’s crazy. Now it’s time for the messy part. You can put on gloves or you can just do it with your hands. I have plain hands. I’m using my hands. Take a little bit of any sauce you like. I like this one from Costco. And we’re going to put just a little bit in the bottom of the pan. Some of these are going to be broken. I just pitch those in the trash. Or you can you can after you drain these, rinse them in some cool water so they don’t burn your hands. And then I just get like a serving spoon like you would eat dinner with and you stuff it and you set it down. It didn’t end up using the whole pack. Sometimes they’re broken so I like to have more than I need. I don’t like to be wasteful but usually I just pitch them. Mozzarella on top. I’m choosing not to. I’m just going to add some marinara on top. I love about these is I’m going to put them in the fridge and cook them tonight. I just made these on my lunch break, but you can make them ahead, put them in the fridge and cook them later. It’s really good with mozzarella on top. We’re trying to be a little healthier, so I’m just going to put some Parmesan on each of our plates. But go ahead and cover it with foil. Preheat your oven to 375. And we’re going to bake it for about 30 minutes with the foil on, 10 minutes with the foil off. Look how beautiful these stuffed shells are with some salad on the side.
Dining and Cooking