Please let me introduce you to my good friend (and vegetarian) Addie! I met Addie while we were both expecting babies at a prenatal yoga class. We hit it off instantly and have developed an amazing friendship (thanks Addie)! Oh how I miss our morning breakfasts at Sammie's! I digress...

Addie has offered to be my VEGGIE VOICE on this blog, helping me to post vegetarian (meat-less) meals on the blog to help everyone create a well balanced diet (oh and save $$ too with an occasional meatless recipe)..thanks Addie!

Here is the first (I am sure of many to come) VEGGIE VOICE contributions!

Shopping list
jumbo shells (can sub manicotti shells)
frozen spinach
ricotta cheese
mozza cheese
cheddar cheese
grated parmesan cheese
tomato sauce

Spinach-Stuffed Pasta Shells
16 jumbo shells
1 10 oz pkg frozen spinach, thawed
2 beaten eggs
2 cloves chopped garlic
1 c ricotta
1 c shredded mozzarella
1 c shredded cheddar
1/2 c shredded or grated parmesan
1/2 c (or so) of your favorite tomato sauce

Cook shells according to directions on box. Drain & rinse with cold water. Drain well.
Drain thawed spinach well, squeeze out excess liquid with a paper towel.
Combine eggs, ricotta, mozzarella, cheddar, 1/4 c of the parm, garlic and spinach.
Spoon about 3 tbsp filling into each shell.
To freeze: shells can be lined up in a gallon sized freezer storage bag and laid flat in the freezer for up to 3 months.
To serve: place frozen shells in baking dish, top each shell with a little tomato sauce and remaining 1/4 c parm. Bake covered at 375 degrees for about 1 hour. Serves 4.

This is a GREAT emergency go to from the freezer, no need to thaw out the shells...even easier huh?! Want to add a little extra protein (for the carnivores) add a 1/2 lb of browned hamburger to your favorite tomato sauce to make a meat sauce!

1 comment:

  1. Hey, wanted to let you know I made this last night (didn't freeze but just baked on the spot). Matt and I both loved it AND it was easy to boot! Thanks so much for sharing :)