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Jumbo pasta shells stuffed full with ricotta cheese and spinach then smothered in a hearty meat sauce. Perfect meal for a cold winter night.
1. Cook the jumbo shells according to instructions on the box. Use the timing for al dente (slightly firm). When done, drain them, separate any shells that are stuck together and set aside.
2. In a medium sized saute pan heat olive oil on medium heat. Add the onions and garlic and saute until translucent, about 4 minutes. Add spinach and cook until wilted. Season with salt and pepper. Remove the spinach mixture to a strainer or colander and squeeze the water out of it. Place it on a cutting board and chop it up with a knife. This will ensure that there are no big stem pieces and everything will distribute evenly into the ricotta.
3. Using the same pan that you used for the spinach mixture brown your ground beef on medium-high heat. Once the beef is all the way browned, drain the meat and place it back in the pan. Add one full jar of tomato sauce to it. Leave it on low so that it heats through.
4. In a large bowl place the ricotta cheese, spinach mixture, eggs, and Parmesan cheese. Stir until very well combined. Season with salt and pepper to taste.
5. Preheat the oven to 350 F. Using a large casserole or lasagna pan, coat the bottom of the pan with the other half jar of tomato sauce (you might save a little in case you end up having to use another pan—see note below). Fill your shells with about 2 tablespoons of the ricotta mixture and lay them in the pan. Once the pan is full, cover the shells with the meat sauce and then the shredded mozzarella. Cover with foil and bake for 30 minutes. Then remove the foil and turn heat up to 385 F and cook for 15 minutes more to let the edges brown and get a little crispy. Enjoy!
*Note: When I make these it doesn’t use every single shell from the box, but I find it easier to cook the whole thing rather than guess how many I might need. Also if you run out of room in your pan, you may need use a second pan of shells. I always do, so make sure to spread out your sauce and cheese accordingly.
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!