Tuesday, May 19, 2009

Stuffed Pasta Shells with Spinach

Stuffed Pasta Shells with Spinach

I love pasta. I know, I know. Who doesn't? It's easy, it's versatile and it's tasty. But at our house we tend to eat the same things over and over again: penne and spaghetti. And that's fine - Brad and I both grew up on spaghetti with meat sauce, and to tell you the truth it's probably my favorite, anyway. Sometimes, however, you want something a little different. For me one night different was spinach, ricotta and a tasty sprinkle of nutmeg - I love that stuff. Adding nutmeg to pasta was something I really didn't know about until I got into food blogs and started actually reading recipes - not just glancing and clipping them. Nutmeg is such a great addition, and it makes this pasta sing.

Definitely heed one specific direction: Don't overcook the shells or they will fall apart (read: tear) when you're trying to stuff them. Being a novice I learned quickly! And be sure to use your favorite sauce; I used some of my home-canned tomato sauce. I'm excited that tomato season is just around the corner so I can fill the cabinet with some more of this ruby-red yumminess.

You've probably got all of the ingredients for this dish on hand so it's the perfect meal to throw together after work. It's also great for leftovers the next day. What could be better? Not much!

Stuffed Pasta Shells with Spinach. Source: Serious Eats.

One year ago: Freezing Fresh Strawberries (It's that time of year again!)