STUFF IT!

Ohhhhh, how I love you, Meatless Monday. Spinach and ricotta-stuffed shells. It’s what for dinner. In MY house, at least.  Want some meat in it?  Add some seasoned and browned ground turkey!

SPINACH AND RICOTTA STUFFED SHELLS

1 box extra-large shells

1 1/2 boxes vegetable broth

1 jar chunky-tomato tomato sauce

1 container ricotta cheese

1 pkg frozen spinach

sea salt

pepper

garlic powder

onion powder

cumin

extra virgin olive oil (evoo)

grated Parmesan cheese

In a large pot bring 1 1/2 boxes vegetable broth to a boil. Salt well with sea salt and pour shells in. Stir, and bring back to a boil. Turn off the pot and cover for 10 minutes or until noodles are al dente. Pour noodles into a colander, leaving about 1/2 cup of the vegetable broth liquid in the pot, and put back on the burner on medium heat. Pour entire contents of sauce jar and ricotta cheese into the pot with remaining vegetable broth and bring to a boil. Lower heat to medium-low and add spinach. Stir frequently, until spinach is heated through. Sprinkle lightly with sea salt, and generously with pepper, garlic powder, onion powder, and cumin and stir. Line up your shells on a plate, and spoon about 1 tablespoon of the spinach mixture into the center of each shell. Sprinkle with evoo and grated Parmesan cheese and serve!

NOTES: I use all-organic ingredients, including the pasta. We are trying to take wheat out of our diet, so organic quinoa pasta was used in this recipe; however, any shell pasta will do. For me, I just cooked my foodles and poured a little sauce over them to eat. YUM.