Basic Stuffed Shells

My posts have been few and far between lately. At least compared to the last two years of running this blog. I guess that's what happens during the first trimester of pregnancy when you write a blog about food.

When all you really want to eat is beef and pretzels for three weeks it's not that exciting to blog about. I had no motivation or inspiration to develop recipes, nor the energy. My days were filled with work and sleep, plus more sleep (And crazy excitement about having a baby!).

However, I am now joyfully emerging from the first trimester and have left those struggles behind! No more sickness, not near as much napping, and I'm back to my normal eating habits with the addition of a little more ice cream.

So please take my sporadic blogging in stride as I attempt to take pregnancy in stride.

Having said all of that, I do have a new recipe for you today. It's not gourmet, it's not original, but it's a pretty quick and tasty dinner that you've probably all heard of, and this is one of it's most basic forms, which I happen to love.

Basic Stuffed Shells

Ingredients:

6 oz. jumbo shells (18-20)

1 15 oz. container ricotta cheese

1/2 lb. ground Italian sausage

10 oz. frozen spinach, thawed

2-3 cups marinara (I used leftover homemade sauce)

Parmesan or mozzarella cheese

Directions:

Cook shells until al dente. Drain and set aside on a kitchen towel for them to cool and dry. Meanwhile, cook the sausage breaking it up into small pieces. Drain on a paper towel and place in a large bowl. Add the ricotta cheese and thawed spinach and season with salt and pepper. Mix well. 

Preheat the oven to 375 degrees. Ladle a spoonful or two of sauce into a 9x13 pan to lightly coat it. Take one shell at a time and stuff it with 1-2 tablespoons of the filling. Place in the pan and repeat until all the shells are stuffed. Top evenly with the rest of the sauce, and bake in the oven until heated through and sauce is bubbling, 15-20 minutes. Top with Parmesan cheese and serve. Alternatively, you could use mozzarella cheese and add it to the tops of the shells for the last five minutes of baking.

I hope you enjoy my simple version of this great dish. I have a completely different version of stuffed shells coming your way soon! : )