When the kids don’t want to eat their veggies then call in the reinforcements: Cheese and shells- slide the spinach under the cheese and shells.
We have so many great chef’s living among us at Auston Grove Apartments maybe we can all swap recipes. I found this recipe on MyRecipes.com and wanted to share it. I remember one evening going over to my sister’s apartment for supper. Her and her husband have three beutiful children together and they always try to skim on the veggies. She has to find creative ways to sneak vegetables into the meals and she does it so well because the food is always scrumptious.
When I found this recipe for Spinach-and-Ricotta Stuffed Shells I thought about the night my sister blended up some beats and mixed it in with the stew and meatloaf. If I hadn’t seen her add those beats and vegetables with my own eyes I wouldn’t have believed it. The kids didn’t believe it at all because they cleaned there plates with out saying a word.
This is a recipe for being sneaky with veggies so that everyone gets there fair serving of the green stuff.
This meal takes about 20 minutes to prepare and an hour for cooking. You can serve six with the ingredients displayed and the cost per serving is about $2.24.
The first thing you’ll need is:
24 jumbo pasta shells
1 15-oz. container ricotta
2 cups shredded mozzarella
1/2 cup shredded Parmesan
1 10-oz. package frozen chopped spinach, thawed and squeezed dry
1 large egg, lightly beaten
Salt and pepper
1 teaspoon Italian seasoning
Pinch of ground nutmeg
There is no rush to prepare this recipe tonight is Wednesday Dominoes will have $5 pizza’s at the clubhouse from 5-6pm. In the mean time you can gather all of the ingredients. When you are ready to prepare this meal click on the picture of Spinach-and-Ricotta Stuffed Shells and enjoy.