Spinach Stuffed Shells

Cooking for two is tricky sometimes -- if you make too much, you'll have leftovers coming out of your ears, and if you make too little, there's no chance of anyone having seconds.

I have a few trusty dishes that are the right size for two -- enough for hearty portions and a day or two of leftovers, perfect for taking to the office for lunch or a tasty midnight snack.

These stuffed shells are a quick and easy, with an infusion of spinach for a bit of color. Paired with a nice salad and glass of wine, your Tuesday night can turn into a lovely dinner date for two.

Spinach Stuffed Shells

Dinner for Two? Done.
1 package large-sized pasta shells
2 cups chopped fresh spinach
2-3 cups ricotta cheese (If you can find smoked ricotta, even better!)
Couple splashes light cream or half/half
S/P to taste
Garlic powder
Italian herb seasoning
1 jar of quality spaghetti sauce
1 bag shredded mozzarella cheese

To Do:
  • Prepare pasta shells per packaging directions -- boil until al dente and then drain. 
  • Let cool on a baking sheet
  • In a large bowl, mix together the spinach, ricotta, cream, 1/2 of the mozzarella cheese and the seasonings.
  • Fill the cooled shells with the spinach mixture and place in one layer of a 9x9 oven-safe dish that's been lightly covered with some of the pasta sauce. (The best way to fill the pan is to build an outside frame of shells, then fill in the center.)
  • Cover shells with the rest of tomato sauce and sprinkle with remaining cheese.
  • Bake until cheese is melty and bubbly. Sprinkle with more chopped spinach or fresh basil if you have some on hand.
  • Serve with a green salad and crusty bread, or as a side dish.