Stuffed Shells
Dinner tonight was pretty simple — pasta shells filled with mushrooms, spinach, ricotta, sun dried tomatoes, and baked with marinara; garlic bread; slacker garden salad. The recipe for the pasta shells (if you want to call it that): 12 (cooked) shells (enough for dinner + a lunch) filled with: 1 C of (skim) ricotta, 4 mushrooms (roughly diced), 5oz chopped spinach (we used previously frozen, so you’d have to wilt it first), 3 sundried tomatoes (minced), 1-2 cloves of garlic (minced), 1/2-1 tsp oregano/basil/parsley, generous pinch of crushed red pepper, pinch of salt, about 1/4tsp onion powder. In theory, you should use an egg to bind it, but I really didn’t think it needed it, so I left it out.
The stuffing was reallly similar to a Greek-y stuffing we use in pork or chicken and it could probably be used for that, too.
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