I got back in my cooking groove yesterday, but first an important news update:
Have you SEEN the new ketchup packets at Chick-fil-a??
It’s ok if your jaw drops- mine did. They are dip-able OR squeezable. Brilliant.
In other news, c’mon Groundhog, what is this?!
The dusting is pretty, but I’m over my Uggs. There, I said it. Bring on spring… even if it means allergies.
But back to my adventures in the kitchen! I decided to attempt a new recipe for me last night- stuffed shells! I came across a recipe from the Pioneer Woman, and made a few alterations to healthify it a bit…
Here’s that you need, with my alterations in purple.
- 8 ounces, weight Jumbo Pasta Shells
- 30 ounces, weight Whole Milk Part Skim Ricotta Cheese
- 8 ounces, weight Parmesan Cheese, Grated, Divided
- ½ cups Grated Romano Cheese
- 1 whole Egg
- 12 leaves Basil, Chiffonade Dried Basil
- 2 Tablespoons Minced Parsley Dried Parsley
- Salt And Pepper, to taste
- 2 1 Tablespoons Olive Oil
- ½ whole Medium Onion, Chopped
- 5 cloves Garlic, Minced
- ½ pounds Italian Sausage almost 3/4 lb all natural ground beef
- ½ cups Red Wine
- 1 whole 28 Ounce Can Crushed Tomatoes
- 1 whole 15-ounce Can Crushed Tomatoes
- 2 Tablespoons Sugar
- ½ teaspoons Salt
- 2 Tablespoons Minced Parsley
- 1/2 package frozen chopped spinach, thawed and squeezed out
Chop up the onion and add it into a large skillet with the olive oil and garlic.
Sauté for a couple minutes, then add your meat. (check out the price-score!)
Break up the meat into little pieces and brown. Spoon out some of the grease if you’d like, but since mine was 90% lean, I left it in there for flavor.
Add your crushed tomatoes, salt and sugar.
Mix well, add some crushed red pepper if you’d like. Bring it to a boil, then reduce to simmer, cover and let cook for 25 minutes.
Meanwhile, boil a large pot of water. Add your shells and cook half the time (only 6 minutes).
You want the shells al dente, so after 5-6 minutes, drain and rinse them with cold water. Set them aside to cool.
Then grab a large bowl for your ricotta. (Looks like cheesecake… Mmm!)
Add your egg,
1/2 your parmesan and all your romano,
and some (to your liking) parsley and basil.
Mix well.
Add your spinach and mix well again.
Get your dishes ready! Cover the bottom of each dish with a layer of sauce.
Spoon the mixture into each shell…
And place open-side-down in dish.
Repeat, repeat, repeat.
Cover with sauce and sprinkle with remaining parmesan.
Then stick the dish in the oven at 350 degrees for 25-30 minutes. I baked one and wrapped the other one up for the freezer- love when I have extra leftover for dinner another day.
Once you pull it out of the oven, it will be bubbly and your house will smell amazing!
Serve immediately. Because you’ll be HUNGRY.
FABULOUS!!!
And I’m so excited I have another night’s dinner sitting in the freezer at my disposal 🙂
Sorry for the picture overload on this post, but I wanted to show each step.
Happy Thursday All! Let’s hope that groundhog wasn’t lying about spring being on it’s way… 😛
Cait says
ohmygoodness- that looks yummy! i love new pasta dishes so I may def need to try this out!
Katie @ Healthy Heddleston says
I love stuffed shells! I haven’t found a gluten free shell noodle though so I’ve been making lasagna more often 😛
Carly says
Those stuffed shells look delicious!!
christina says
OMG those shells!!!!!! they’re even more exciting than the ketchup packets, haha. i love that you took pics too. why aren’t we neighbors/besties!??!
Caree @ Fit-Mama says
I love stuffed shells! yum!! How long did it take you?
Melissa says
Those shells looks fabulously tasty! Way to cook!! And the packets are cute.
Sarah @ The Smart Kitchen says
I have never made stuffed shells, and I am impressed. Last night I went out to dinner and almost ordered some that were stuffed with artichoke hearts, sundried tomatoes, spinach, and pistachios…and the pasta was CARROT pasta! Needless to say, I was intrigued, but decided “I should just try that at home.” [Although maybe not the carrot pasta part…] Thanks for further inspiration!
Nicole, RD says
Those look gooooooooood!!! Quite the list of ingredients, but that doesn’t scare me away!! 🙂 I have never seen shells placed down like that…why is that? Curosity has the best of me!
Corey @ the runner's cookie says
I looove stuffed shells! My mom makes amazing ones that are 70% spinach, 30% cheese and they are incredible. Those ketchup packets look like running gel packages! haha, great idea.
TheHealthyapron says
ug I’m so over the winter as well! WE are trying to plan a trip to hawaii and that is all I am thinking about!
Melissa @ Be Not Simply Good says
Looks great! I like spinach in a pasta dish. Yum.
Autumn @ Good Eats Girl says
Those ketchup packets are amazing! 🙂
And that pasta looks out of this world!
Sara @ Nourish and Flourish says
I loooove stuffed shells! One of my very favorite comfort foods! The Pioneer Woman is amazing…I have no doubt these are delish!
I actually JUST read Christina’s post about the ketchup packets, haha! I’d be all over them!
Carrie (Moves 'N Munchies) says
WOW! this looks so gourmet- how lovely!