July 26, 2013

Releasing my inner Betty Crocker

I made another homemade meal this week. Yea, yea I know that is not act of heroism because a lot of you do it on a nightly basis.But for me, a meal made that didn't come from a bag or box AND that didn't get made to the lullaby of the fire alarm is a S.U.C.C.E.S.S. and a definite bloggable moment. 
What did I make? Well, I am so glad you asked
Stuffed Shells. I actually decided this would be something I could actually handle on a night after work because the great part is that I could make them up the night before and pop them in the oven when I get home. {:I know Mom, you told me this forever ago, but there are just some things a girls gotta learn herself:} And for the next 40 minutes while I am napping changing clothes and doing something extremely productive it's cooking away.
20 Jumbo Shells
1pkg. Frozen Spinach
15oz Ricotta Cheese with skim milk
1 Egg White
1 cup Skim mozzarella  
1 Italian Seasoning packet
13-14oz Spaghetti Sauce

Preheat oven to 400. Boil and drain the shells as directed on box. While shells are cooking, mix spinach, Italian seasoning, ricotta cheese, egg white, and 1/2 cup of mozzarella. Put a layer of spaghetti sauce in the bottom of a backing dish, spoon mixture into shells and top with remaining mozzarella cheese and spaghetti sauce.

Cover with foil and bake for 30 minutes. Remove the foil and bake for 10 more minutes.
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