Tuesday, June 15, 2010

i really made this! and i didn't fudge it up!

ok you guys. i never ever cook. but i get into these weird moods where i think i'm like the best chef in the world and JJ just gets out of my way and lets me be wild and untamed and free in the kitchen. so right now i'm TOTALLY obsessed with real simple magazine. because this is what i made for JJ, Rah, Nebular and myself...and it was a complete hit! so delicious! score! i finally did something right!

*the last time i made something it was JJ's birthday cheesecake. "fool-proof," said my Mimi. well i managed to make it turn into complete shit. everyone just sat around politely munching it with hurtful expressions on their faces. it just tasted like cream cheese.

so anyway, you guys should make this:

Spinich & Ricotta Stuffed Shells

Serves 4
Hands-On Time: 20m
Total Time: 45m


20 jumbo pasta shells (about half a 12-ounce box)
1 24-ounce jar marinara sauce
2 15-ounce containers ricotta
2 cups baby spinach, chopped
1/2 cup grated Parmesan (2 ounces)
kosher salt and black pepper
1/2 cup grated mozzarella (4 ounces)
green salad (optional)


1. Set an oven rack to the highest position and heat oven to 400° F. Cook the pasta according to the package directions; drain and run under cold water until cool.
2. Spread the marinara sauce in the bottom of a large broilerproof baking dish.
3. In a bowl, combine the ricotta, spinach, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.
4. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.

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