“The sky has never been the limit. We are our own limits. It’s then about breaking our personal limits and outgrowing ourselves to live our best lives.”
Ricotta and Spinach Stuffed Shells
Ingredients:
1 box of Jumbo Shell Pasta
15oz (1 container) of Part Skim Ricotta
2 cups of Mozzarella Cheese
6 oz of Basil Pesto
1 Egg
2 cups of Fresh Spinach
1 tbsp of Extra Virgin Olive Oil
1 jar of Marinara Sauce (I choose Onion, Garlic, and Tomato sauce)
2 tbsp of Minced Garlic
1 tsp of pepper
1 tsp of salt
1 tbsp of dried basil
1 tbsp of garlic powder
Boil water. Once to a boil, add pasta then oil so that shells do not stick together. Cook for 9-11 minutes or until shells are soft but not mushy.
In a mixing bowl, combine ricotta, 1 cup of mozzarella, pesto, egg, minced garlic, and seasonings. Chop spinach and stir into mix. Refrigerate until ready to stuff shells.
Preheat the oven to 350 degrees.
When pasta is done cooking, let shells cool for a few minutes.
Use a 9 x 13 casserole dish. Line the bottom of the dish with sauce. Open a shell, spoon in mixture so that shell is still slightly open. Line rows of shells. Should make about three lines of shells.
Cook in oven for 30 minutes. Let cool for 5 minutes then serve.
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