Shrimp Scampi

This is my husband's recipe for shrimp scampi and it is delicious! This recipe is also super easy and quick to make!

To make 2 servings of shrimp scampi you will need:

• 6 oz. PASTA (we used fettuccine)
• 12 oz. SHRIMP
• 3 Tbs UNSALTED BUTTER
• 2 Tbs OLIVE OIL
• 1/2 medium ONION, chopped
• 2 cloves GARLIC, minced
• 1/8 tsp RED PEPPER (feel free to add more if you like spicy food!)
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1 LEMON or 3 Tbs LEMON JUICE
• 1/4 cup WHITE WINE
• Optional: PARSLEY, to garnish

Start off by putting a pot of water on to boil. Once the water comes to a boil, add the pasta and cook according to the directions on the box (about 10 minutes). 

Melt 3 tablespoons of butter in a skillet and then add 2 tablespoons of olive oil. Once the butter is melted and the oil is hot, saute the onion and garlic until the onion starts to get translucent. Add the red pepper, salt, and pepper.

Next, add the shrimp, wine, and lemon juice.

Stir everything together and bring the contents to a simmer. Cook for 2-3 minutes or until the shrimp turns pink.

Add the cooked pasta and toss the it in the sauce!

Serve and garnish with chopped parsley!

Yum!

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Shrimp Scampi

Ingredients:

• 6 oz. PASTA (we used fettuccine)
• 12 oz. SHRIMP
• 3 Tbs UNSALTED BUTTER
• 2 Tbs OLIVE OIL
• 1/2 medium ONION, chopped
• 2 cloves GARLIC, minced
• 1/8 tsp RED PEPPER (feel free to add more if you like spicy food!)
• 1/2 tsp SALT
• 1/4 tsp PEPPER
• 1 LEMON or 3 Tbs LEMON JUICE
• 1/4 cup WHITE WINE
• Optional: PARSLEY, to garnish

Directions:

1. Start off by putting a pot of water on to boil. Once the water comes to a boil, add the pasta and cook according to the directions on the box (about 10 minutes). 
2. Melt 3 tablespoons of butter in a skillet and then add 2 tablespoons of olive oil. Once the butter is melted and the oil is hot, saute the onion and garlic until the onion starts to get translucent. 
3. Add the red pepper, salt, and pepper.
4. Next, add the shrimp, wine, and lemon juice. 
5. Stir everything together and bring the contents to a simmer. Cook for 2-3 minutes or until the shrimp turns pink.
6. Add the cooked pasta and toss the it in the sauce.
7. Serve and garnish with chopped parsley!

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Zesty Bruschetta Chicken

I love this dish, it combines several of my favorite foods into one meal! A grilled chicken breast is topped with chopped tomato, olive oil, garlic, and basil all over a bed of fettuccine alfredo! Yum! I didn't say it was particularly healthy did I? ...the tomatoes balance out the alfredo sauce though right?? 

To make this dish for two people you will need:

• 1 (8-10 oz.) CHICKEN BREAST, sliced long-wise into two thin pieces
• KRAFT ZESTY ITALIAN DRESSING (enough to cover the chicken as a marinade)
• 4 ROMA TOMATOES, cubed
• 6 BASIL LEAVES or 1 Tbs DRIED BASIL, chopped
• 2-3 GARLIC CLOVES, minced
• 5-6 Tbs EXTRA VIRGIN OLIVE OIL
• 4 oz. FETTUCCINE (or your favorite type of pasta)
• PARMESAN or ROMANO CHEESE, shredded (to sprinkle on top of the dish)

For the alfredo sauce you can either buy a jar of sauce OR you could make it using the following ingredients:

• 2 Tbs UNSALTED BUTTER,
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated (I like to use 1/4 cup GRATED & 1/4 cup SHREDDED because it creates a lighter sauce, but we usually keep both on hand anyway so it isn't a big deal for us.)
• SALT & PEPPER, to taste

Start by putting the split chicken breast into a small container and pour the zesty Italian salad dressing over the top until the chicken is just covered. Allow the chicken to marinate for a minimum of 30 minutes in the refrigerator. It could be left to marinate over night.

While the chicken is marinating, start heating a large pot of water for the pasta. Chop the tomatoes into bite sized pieces. Mix the tomatoes with the basil, garlic, and olive oil in a small bowl. Set aside.

Once the water in the large pot has come to a boil, cook your pasta according to the label on the box (generally about 10 minutes). When the chicken has marinated for at least 30 minutes, grill it! (You could use a grill pan, a George Foreman grill, or an actual grill if you have one!) 

While the chicken and pasta are cooking, melt the butter in a small pot. Once the butter is melted, add the heavy cream, and then stir in 1/4 cup of grated parmesan cheese. 

When the pasta is fully cooked, drain the water and then pour the cream sauce over the pasta in a medium sized bowl. Toss the pasta in the sauce and then sprinkle on the remaining 1/4 cup parmesan cheese (either grated or shredded). Continue tossing the pasta until the cheese, sauce, and pasta are well mixed!

Once the chicken is cooked all the way through, remove it from the grill and slice it. 

To assemble the dish, divide the pasta between two bowls. Then divide the sliced chicken and place it on top of the pasta. Spoon the tomato mixture over the top and then sprinkle on a little bit of parmesan or romano cheese!

Delicous!

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Zesty Bruschetta Chicken

Ingredients:

To make this dish for two people you will need:

• 1 (8-10 oz.) CHICKEN BREAST, sliced long-wise into two thin pieces
• KRAFT ZESTY ITALIAN DRESSING (enough to cover the chicken as a marinade)
• 4 ROMA TOMATOES, cubed
• 6 BASIL LEAVES or 1 Tbs DRIED BASIL, chopped
• 2-3 GARLIC CLOVES, minced
• 5-6 Tbs EXTRA VIRGIN OLIVE OIL
• 4 oz. FETTUCCINE (or your favorite type of pasta)
• PARMESAN or ROMANO CHEESE, shredded (to sprinkle on top of the dish)

For the alfredo sauce you can either buy a jar of sauce OR you could make it using the following ingredients:

• 2 Tbs UNSALTED BUTTER,
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated (I like to use 1/4 cup GRATED & 1/4 cup SHREDDED because it creates a lighter sauce, but we usually keep both on hand anyway so it isn't a big deal for us.)
• SALT & PEPPER, to taste

Directions:

1. Start by putting the split chicken breast into a small container and pour the zesty Italian salad dressing on top until the chicken is just covered. Allow the chicken to marinate for a minimum of 30 minutes in the refrigerator. It could be left to marinate over night. 
2. While the chicken is marinating, start heating a large pot of water for the pasta. 
3. Chop the tomatoes into bite sized pieces. Mix the tomatoes with the basil, garlic, and olive oil in a small bowl. Set aside.
4. Once the water in the large pot has come to a boil, cook your pasta according to the label on the box (generally about 10 minutes). 
5. When the chicken has marinated for at least 30 minutes, grill it! (You could use a grill pan, a George Foreman grill, or an actual grill if you have one!) 
6. While the chicken and pasta are cooking, melt the butter in a small pot. Once the butter is melted, add the heavy cream, and then stir in 1/4 cup of grated parmesan cheese. 
7. When the pasta is fully cooked, drain the water and then pour the cream sauce over the pasta in a medium sized bowl. Toss the pasta in the sauce and then sprinkle on the remaining 1/4 cup parmesan cheese (either grated or shredded). Continue tossing the pasta until the cheese, sauce, and pasta are well mixed!
8. Once the chicken is cooked all the way through, remove it from the grill and slice it. 
9. To assemble the dish, divide the pasta between two bowls. Then divide the sliced chicken and place it on top of the pasta. Spoon the tomato mixture over the top and then sprinkle on a little bit of parmesan or romano cheese!

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I got this recipe from the following website: http://myprizedrecipes.com/three-cheese-chicken-penne-pasta-applebees-style/

Mexican Stuffed Shells

These stuffed shells have all of the flavors of a taco, but are in stuffed into pasta shells rather than taco shells! Yum! 

To make 3 to 4 servings of these Mexican stuffed shell you will need:

• 1 lb. GROUND BEEF
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp PAPRIKA
• 1/4 tsp CAYENNE
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT
• 4 oz. CREAM CHEESE
• 14-18 JUMBO PASTA SHELLS
• 1 cup SALSA
• 1 cup TACO SAUCE
• 1 cup CHEDDAR CHEESE, shredded
• 1 cup MONTEREY JACK CHEESE, shredded
• 3 chopped GREEN ONIONS, to garnish
• SOUR CREAM, to garnish

Start off by preheating the oven to 350 degrees. Start boiling a pot of water to cook the jumbo shells in. Once it comes to a boil, cook the shells until they are just under cooked. (They will finish cooking in the oven.) Drain the shells and then spread them out on a clean surface so they don't stick together.

While the pasta is cooking, brown the ground beef in a skillet. Drain any excess liquid and then add all of the spices and the cream cheese. You can cover the pan to help the cream cheese melt faster, then mix it into the beef. Once mixed in, set the skillet aside to cool.

Pour the salsa in the bottom of a 9 in. x 13 in. pan.

Then, stuff each shell with the beef mixture and place them (open side up) on top of the salsa in the baking pan.

Pour the taco sauce over the top of the shells making sure to get an even coating over all of the shells. Cover with aluminum foil and bake for 30 minutes.

After 30 minutes, take the pan out of the oven and sprinkle the cheddar and monterey jack cheese over the top. Bake uncovered for another 15 minutes.

Once it is done baking, serve it up and top with green onions, sour cream, and more salsa!

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Mexican Stuffed Shells

Ingredients:

• 1 lb. GROUND BEEF
• 3/4 tsp CUMIN
• 1/2 tsp CHILI POWDER
• 1/4 tsp PAPRIKA
• 1/4 tsp CAYENNE
• 1/4 tsp GARLIC POWDER
• 1/4 tsp SALT
• 4 oz. CREAM CHEESE
• 14-18 JUMBO PASTA SHELLS
• 1 cup SALSA
• 1 cup TACO SAUCE
• 1 cup CHEDDAR CHEESE, shredded
• 1 cup MONTEREY JACK CHEESE, shredded
• 3 chopped GREEN ONIONS, to garnish
• SOUR CREAM, to garnish

Directions:

1. Start off by preheating the oven to 350 degrees. Start boiling a pot of water to cook the jumbo shells in. Once it comes to a boil, cook the shells until they are just under cooked. (They will finish cooking in the oven.) Drain the shells and then spread them out on a clean surface so they don't stick together.
2. While the pasta is cooking, brown the ground beef in a skillet. Drain any excess liquid and then add all of the spices and the cream cheese. You can cover the pan to help the cream cheese melt faster, then mix it into the beef. Once mixed in, set the skillet aside to cool.
3. Pour the salsa in the bottom of a 9 in. x 13 in. pan. 
4. Then, stuff each shell with the beef mixture and place them (open side up) on top of the salsa in the baking pan. 
5. Pour the taco sauce over the top of the shells making sure to get an even coating over all of the shells. 
6. Cover with aluminum foil and bake for 30 minutes. 
7. After 30 minutes, take the pan out of the oven and sprinkle the cheddar and monterey jack cheese over the top. Bake uncovered for another 15 minutes. 
8. Once it is done baking, serve it up and top with green onions, sour cream, and more salsa!

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I found the recipe of the following blog: http://apinchofthisandthat.wordpress.com/2009/01/02/mexican-stuffed-shells/

Spaghetti & Meatballs

Spaghetti and meatballs always make for a wonderful meal and this recipe did not disappoint! Most of the time I don't like meatballs, (I know, I'm weird, I just usually don't like them!) but these were soft, moist, and flavorful!

This recipe made 4 servings of spaghetti & meatballs. We had it for dinner two days in a row and it was just as good leftover as is was fresh! A serving had 4 meatballs, 2 oz. of pasta, and a healthy portion of sauce!

To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 14 oz. WHOLE TOMATOES
• 14-20 oz. CRUSHED TOMATOES (I used closer to 20 oz. because I wanted the sauce to have more liquid and not be so chunky)
• Optional: 1/4 cup WHITE WINE
• 2 Tbs FRESH PARSLEY, minced
• 8 oz. SPAGHETTI

Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl.

Don't be afraid, get your hands in there and mix it all up!

Once the mixture is well combined roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. Doing this helps them stay together better while you brown them. 

Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 

Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 

Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent.



Then add the whole tomatoes, crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 20 minutes over medium heat.

Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water.



Start boiling water in a separate pot at the beginning of the 30 minutes for the spaghetti. This way all of the food will be ready at once!

Serve the meatballs and sauce over the spaghetti and top with more Parmesan cheese!

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Spaghetti & Meatballs

Ingredients:

To make the meatballs you will need:

• 3/4 lb. GROUND BEEF
• 2 cloves GARLIC, minced
• 6 Tbs PLAIN BREAD CRUMBS
• 1 LARGE EGG
• 6 Tbs PARMESAN CHEESE, shredded
• 2 Tbs FRESH PARSLEY, minced
• pinch of SALT and PEPPER
• splash of MILK
• 3-4 Tbs OLIVE OIL

To make the sauce you will need:

• 1/2 YELLOW ONION, chopped
• 2 cloves GARLIC, minced
• 1/2 tsp SALT
• 1/2 tsp PEPPER
• 14 oz. WHOLE TOMATOES
• 14-20 oz. CRUSHED TOMATOES (I used closer to 20 oz. because I wanted the sauce to have more liquid and not be so chunky)
• Optional: 1/4 cup WHITE WINE
• 2 Tbs FRESH PARSLEY, minced
• 8 oz. SPAGHETTI

Directions:

1. Start off by mixing together the ground beef, garlic, bread crumbs, egg, Parmesan cheese, parsley, salt, pepper, and milk in a medium bowl. Don't be afraid, get your hands in there and mix it all up!
2. Once the mixture is well combined, roll out balls that are about 1 & 1/2 inches in diameter and place them on a cookie sheet. Once all of the meatball are rolled out, place the cookie sheet in the freezer for about 10 minutes. 
3. Heat the olive oil in a large pot over medium high heat. Once the oil is hot, sear the meatballs in the pot, turn to brown. (You are not trying to cook the meatballs just yet, you are just trying to get a good sear all over.) 
4. Place the meatballs on a paper towel once they have a good sear in order to drain off any excess oil. 
5. Into the large pot with oil, add the onion and garlic and cook for a few minutes until they start to to turn translucent. Then add the whole tomatoes, crushed tomatoes, wine, salt, pepper, and parsley. Stir and cook for about 20 minutes over medium heat. 
6. Then add the meatballs to the sauce and cook for another 30 minutes. Stir gently as to not break up the meatballs. Start boiling water in a separate pot at the beginning of the 30 minutes for the spaghetti. This way all of the food will be ready at once!
7. If the sauce starts to get too thick you can add more crushed tomatoes if you have them or else a little bit of water. 
8. Serve the meatballs and sauce over the spaghetti and top with more Parmesan cheese!

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This recipe is based on the Pioneer Woman's recipe for spaghetti & meatballs: http://thepioneerwoman.com/cooking/2010/02/spaghetti-meatballs/

Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

We had some jumbo lump crab meat left over after making a crab souffle last week when my mom visited so we decided to try something new and came up with fettuccine alfredo with lump crab meat and Brussels sprouts! It turned out really delicious! 

To make it we used:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.

Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 

After toasting the pine nuts, clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.

After the Brussels sprouts are all cleaned up, melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.

In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.

 

Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.

Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.

Top with the toasted pine nuts and then serve!

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Fettuccine Alfredo with Lump Crab Meat & Brussels Sprouts

Ingredients:

• 1/4 box FETTUCCINE NOODLES
• 3 Tbs BUTTER
• 1/4 cup HEAVY CREAM
• 1/2 cup PARMESAN CHEESE, grated
• 1/2 cup JUMBO LUMP CRAB MEAT
• 8 oz. BRUSSELS SPROUTS
• 2 Tbs PINE NUTS
• SALT & PEPPER to taste

Directions:

1. It will take you longer to cook the pasta than it will to make the sauce, so start boiling water! Once the water is boiling, add the fettuccine noodles and cook them until tender.
2. Put the pine nuts in a dry skillet over medium-high heat and toast them for a few minutes. They will start to turn light brown. 
3. Clean the Brussels sprouts and chop off the bottoms. Then, depending on how big they are, either cut them in half or in quarters to make them bite sized.
4. Melt a tablespoon of butter in the skillet and then throw the Brussels sprouts in. Add salt and pepper to taste. Saute them in the butter for about 7-10 minutes or until they are tender. Then set aside.
5. In a large skillet melt 2 tablespoons of butter. Then mix in 1/4 cup heavy cream and 1/2 cup parmesan cheese.
6. Once the sauce is hot and all of the ingredients are well mixed add 1/2 cup crab meat and cook for several minutes.
7. Hopefully by now your fettuccine is cooked because now you should add it into the pan with the sauce and crab. Then add the Brussels sprouts. Toss the pasta, crab meat, and Brussels sprouts in the alfredo sauce.
8. Top with the toasted pine nuts and then serve!

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Tortellini in a Tomato Vodka Sauce

My husband found this recipe for a tomato vodka sauce and it has turned out to be delicious! It also has a little bit of a kick from some red pepper flakes in the sauce. We have made it a few times now. We have used penne pasta, as well as with tortellini (as seen in the post).

To make the sauce you will need:

• 12 oz. PASTA (Pick your favorite pasta! We used tortellini!)
• 2 Tbs OLIVE OIL
• 1/2 medium ONION, minced
• 28 oz. can PLUM TOMATOES, diced (or a food processor)
• 3/4 cup VODKA
• 3/4 tsp RED PEPPER FLAKES
• 1/2 tsp SALT
• 1/3 cup HEAVY CREAM
• 1/2 cup GRATED PARMESAN CHEESE
• 2 Tbs fresh PARSLEY or BASIL, chopped

Start by bringing a large pot of water to a boil. Once the water is boiling cook your pasta of choice and set aside. Save 1/2 cup of the pasta water to add to the sauce later.

In a large skillet heat the olive oil over medium heat. Add the minced onion (the onion in the picture below isn't minced...we tried leaving bigger chunks this time, but decided it was better last time when we had minced the onion) and cook until the onion is tender.

Next, add the crushed tomatoes, vodka,  pasta water, salt, and red pepper flakes. Stir everything together and bring to a boil. Simmer for 12-15 minutes until the sauce thickens a little bit.

Add the cream and simmer for another minute to make sure the sauce is still warm.

Stir in the parmesan cheese and then the cooked pasta. Next, mix in the parsley or basil and then cook for another few minutes while continuing to toss the pasta and sauce to make sure everything is well mixed and hot!

Then dig in! Yum!

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Tortellini in a Tomato Vodka Sauce

Ingredients:

• 12 oz. PASTA (Pick your favorite pasta! We used tortellini!)
• 2 Tbs OLIVE OIL
• 1/2 medium ONION, minced
• 28 oz. can PLUM TOMATOES, diced (or a food processor)
• 3/4 cup VODKA
• 3/4 tsp RED PEPPER FLAKES
• 1/2 tsp SALT
• 1/3 cup HEAVY CREAM
• 1/2 cup GRATED PARMESAN CHEESE
• 2 Tbs fresh PARSLEY or BASIL, chopped

Directions:

1. Bring a large pot of water to a boil. Once the water is boiling cook your pasta of choice and set aside. Save 1/2 cup of the pasta water to add to the sauce later.
2. In a large skillet heat the olive oil over medium heat. Add the minced onion and cook until the onion is tender.
3. Next, add the crushed tomatoes, vodka,  pasta water, salt, and red pepper flakes. Stir everything together and bring to a boil. Simmer for 12-15 minutes until the sauce thickens a little bit.
4. Add the cream and simmer for another minute to make sure the sauce is still warm.
5. Stir in the parmesan cheese and then the cooked pasta. Next, mix in the parsley or basil and then cook for another few minutes while continuing to toss the pasta and sauce to make sure everything is well mixed and hot!

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Here is the website where I found the recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/penne-with-vodka-sauce-recipe2/index.html

Spinach & Artichoke Stuffed Shells...Again!

I told you the stuffed shells were going on my grocery list for this week! We just had them for dinner and they were just as delicious as I remember them! Here is an updated post with new (more) pictures to help you recreate it!



To make this dish you will need:

• 6 oz. fresh SPINACH, chopped
• 1 clove GARLIC, minced
• 2 Tbs OLIVE OIL
• 15 oz. RICOTTA CHEESE
• 15 oz. can ARTICHOKE HEARTS, drained & chopped
• 1 & 1/3 cup PARMESAN CHEESE 
• SALT
• PEPPER
• 20 LARGE PASTA SHELLS
• 2 cups MARINARA SAUCE

Begin by heating a pot of water to boil the pasta shells. Boil the shells until they are just under al dente since they are going to go into the oven to cook some more.



Heat the olive oil in a sauce pan and then add the garlic. Cook the garlic for about 30 seconds and then add the spinach. Once the spinach is wilted, drain any excess liquid and put the spinach into a medium bowl. Add the ricotta cheese, artichoke hearts, and 1 cup of Parmesan cheese to the bowl, and then season with salt and pepper. 



Stir to combine all of the ingredients and then spoon the mixture into a sandwich baggie.

Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish (or a 10 x 10 inch baking dish) with cooking spray and then spread 1 cup of the marinara sauce in the bottom.

Cut off one of the bottom corners of the baggie to create an opening about the size of a nickel. Once the pasta shells are cooked, squeeze the filling from the baggie into each shell and place in the baking dish on top of the sauce. 

Once all of the shells have been filled, cover them with the second cup of marinara sauce. 

Sprinkle the remaining 1/3 cup of Parmesan cheese on top of the shells and sauce. If you want it to be extra cheesy you can also sprinkle some mozzarella cheese on top! 

Bake for 30-40 minutes!

Yum!

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Spinach & Artichoke Stuffed Shells

Ingredients:

• 6 oz. fresh SPINACH, chopped
• 1 clove GARLIC, minced
• 2 Tbs OLIVE OIL
• 15 oz. RICOTTA CHEESE
• 15 oz. can ARTICHOKE HEARTS, drained & chopped
• 1 & 1/3 cup PARMESAN CHEESE 
• SALT
• PEPPER
• 20 LARGE PASTA SHELLS
• 2 cups MARINARA SAUCE

Directions:

1. Begin by heating a pot of water to boil the pasta shells. Boil the shells until they are just under al dente since they are going to go into the oven to cook some more.
2. Heat the olive oil in a sauce pan and then add the garlic. Cook the garlic for about 30 seconds and then add the spinach. Once the spinach is wilted, drain any excess liquid and put the spinach into a medium bowl. 
3. Add the ricotta cheese, artichoke hearts, and 1 cup of Parmesan cheese to the bowl, and then season with salt and pepper. Stir to combine all of the ingredients and then spoon the mixture into a sandwich baggie.
4. Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish (or a 10 x 10 inch baking dish) with cooking spray and then spread 1 cup of the marinara sauce in the bottom.
5. Cut off one of the bottom corners of the baggie to create an opening about the size of a nickel. Once the pasta shells are cooked, squeeze the filling from the baggie into each shell and place in the baking dish on top of the sauce. 
6. Once all of the shells have been filled, cover them with the second cup of marinara sauce. 
7. Sprinkle the remaining 1/3 cup of Parmesan cheese on top of the shells and sauce. If you want it to be extra cheesy you can also sprinkle some mozzarella cheese on top! 
8. Bake for 30-40 minutes!

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The website where I found this recipe is: http://www.pinkbasil.com/spinach-and-artichoke-stuffed-shells/