Tuesday, June 24, 2014


1 box of jumbo pasta shells
1 jar of marinara sauce
1 15 oz. tub of ricotta
1 cup of shredded mozzarella
1 egg
1 packet of fresh chives
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of dried basil
1 1/2 cups of chopped spinach
salt and pepper


  • preheat the oven to 350 
  • cook the shells in boiling water for 10 minutes, drain and let cool (about 5 of my shells fell apart/got stuck to the bottom of my dutch oven during the cooking process
  • in a bowl mix together the ricotta, egg and mozzarella
  • add about 3/4 teaspoon of salt and 1/2 teaspoon of pepper and the rest of the seasoning, the chopped spinach and the chives (I just use scissors and cut them up right over the bowl)
  • line a casserole dish with 1/3 of the marinara sauce
  • stuff the shells with a heaping tablespoon of the ricotta and place in the dish, once all shells have been stuffed, pour the rest of the sauce on top of the shells
  •  cover with foil and bake for 30 minutes
  • before serving, chop up the remaining chives and sprinkle over top

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