An easy dish to make but so, so good and fairly healthy for you. The four main ingredients include pasta, cheese, spinach and sauce. It’s a simple meal that will also impress. Hope someone out there tries it. I would love to hear from you.
1 box Jumbo pasta shells
2, 500g Ricotta cheese
3/4 cup spinach, drain if frozen
1/2 cup Parmesan cheese
2 cups or so Mozzarella cheese, be generous
1 jar favourite Tomato sauce
Black pepper to taste
Dry Basil to taste
Fresh Basil for garnish
- Boil large pot of water. Add pinch of salt.
- Add large pasta shells to water and cook al dente, approx. 15 min.
- Drain pasta and add a touch of olive oil so pasta does not stick.
- While pasta is cooling add Ricotta, parmesan, spinach, pepper and basil to large bowl and mix.
- Stuff pasta with cheese mixture, one shell at a time.
- Add a bit of sauce to the bottom of a baking dish and then place stuffed shells on bottom in rows, close together.
- Top with rest of sauce so pasta is covered.
- Add a generous layer of mozzarella cheese and top with pepper and basil.
- Cook at 350 degrees C for about 45 minutes or until bubbly. Add fresh 🌿 basil for garnish.
Mangia ! (serves 4-5)
Do you have a favorite meal? Mine is Pasta & Fagioli. The type of food we are drawn to can hint to our ethnic roots. Now that is not to say that we don’t enjoy foods from other cultures—I love wonton soup and on occasion crave Indian food. I do, however, find myself drawn to the smells I grew up with as they often remind me of my childhood experiences—like fresh basil or oregano, especially on the top of homemade pizza (hungry yet?). This week I will try and post my daughter’s favorite dish, stuffed pasta shells with ricotta. When I asked her why she loves it so much she said “ It has the perfect blend of cheese and pasta and nothing is more Italian than that”.
🍐Inspire: Make someone their favorite dish when they least expect it.
I would love to hear what you made, why and the reaction.
Continue reading “Favorite Dish”
Want a twist on a soup classic? Substitute ravioli instead of pasta noodles. Use left over chicken if you have any and it’s that simple. This first recipe is dedicated to my son Daniel who is warm, loving and kind. And didn’t mind eating the spinach I snuck in there!
Cooked chicken (breast, leg pieces bone in)
Fresh or frozen spinach, 2 handfuls (optional)
Salt/pepper to taste
1 Tbsp garlic, minced
Baby potatoes, halved (3 or 4 approx)
Chicken broth, 3 cartons
Fresh ravioli/ 1 pkg frozen
In a large pot, combine cooked chicken (remove skin), potatoes, spinach, spices, broth and cook until potatoes are almost tender. Add ravioli directly into broth mixture and cook until al dente. Perfect meal to make if you have chicken roast left overs.
Serves 4 – Mangia!