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Columbus, OH, 43205

"I wish it were fin du globe," said Dorian with a sigh. "Life is a great disappointment."


Easy Cooking : Stuffed Shells.

Angie P

Spinach & Ricotta Stuffed Shells :

Stuffed shells; what's not to love? This is the perfect dish to make specifically with leftovers in mind. I'm actually convinced that the reheated shells taste better than the straight-out-of-the-oven meal. You can find recipes similar to mine all over the internet, by the way. This is just what I do.

I start off with a frozen bag of spinach. Depending on how much garlic you like, I mince a clove or two and brown in 1 TBSP of olive oil. I then throw the frozen spinach in the pan and heat it all up. After it's not frozen anymore, duh, I take it off the heat and let it cool down. From there, I boil my water and cook my jumbo shells. 

While the shells are cooking, I make my filling. I use one 30 oz container of ricotta cheese, some shredded mozzarella (visual measurement-however much you want), a handful of parmesan, one egg, and salt and pepper. Just whisk with a fork to mix well and break up the egg. Once the spinach cools, cut it up into small pieces by pulling it apart with a fork and knife. Then, add it to your filling and mix with fork.

At this point your shells should be cooked so strain them in a colander and let cool so you can stuff them by hand. Set up some baking pans (glass) and put a thin layer of sauce on the bottom so the shells don't stick. Take a shell, stuff with the filling, and arrange in the layer of sauce. Repeat until all shells are stuffed. Take the rest of the sauce and pour over the shells and add more shredded mozzarella if you want. Bake at 375 degrees F for 40 minutes covered loosley with foil

Viola! You have a delicious dinner and easily portionable shells for future meals/work lunches.