You know what’s crazy? I haven’t done a recipe post since AUGUST. Maybe that’s not so crazy to a normal person, but to me it is! Especially because I have like, four thousand photos of food on my camera and laptop that I seriously need to get rid of. I’m too cheap to buy more storage so I have an irritatingly tight limit on what I can hold on my computer. Anyone else have this problem?!
Wednesday night was a VERY exciting day for Toronto. If you follow me on Instagram or are my Facebook friend, you know I am currently living and breathing the Toronto Blue Jays (I think some people have blocked me to avoid any more posts. That’s how annoying I am). And no before you ask, I am not a bandwagon fan. I truly love watching baseball. Last Friday I sat in a bar by myself for 4 hours watching them play. BUT, since we don’t have cable at home, and my boyfriend had to be at work, I had no other choice!
Anyway, Wednesday night was game 5 against Texas, and after a devastating and strange play that occurred in the 7th inning that brought Texas ahead 3-2, Bautista hit a beautiful home run, and pushed us ahead 6-3. Texas wasn’t able to keep up after that, and thus Toronto was pushed through to the next round! The whole city was on fire! Adam and I biked home, and everyone was honking their horns, people were cheering in the streets, and the roads were a sea of blue. Such an exciting moment!
Here are some of my favorite Jays moments of the season (Pillar & Osuna are my main men – sorry Adam)
ANYWAY ENOUGH BASEBALL TALK (more will come though in the next couple weeks, sorrynotsorry), LETS GET ONTO THIS RECIPE.
So I had been meaning to make these stuffed pasta shells for ages. I had them before at a Mexican buffet (haha, no i’m not kidding. Mexican pasta rulez) and thought they were delicious! They were all I ate my entire vacation for lunch and dinner. Finally I decided I would give them a try and make them on my own. It’s actually a lot easier than it looks as long as you’re willing to take some time to fill each shell and go through all the steps.
You can fill them with whatever you prefer, but in this case I opted for some ricotta cheese, Parmesean cheese, spinach, and zucchini. To make it simple I topped them with crushed tomatoes from a can, and
sprinkled doused them with marble chedddaaa. Mmmm. Topped with some fresh basil, this dish was a clear winner.
I ended up bringing these for lunch that week and they lasted quite well in their containers! Although there is technically three types of cheese in them, i’m sure they’re a lot healthier than their Mexican counterparts. I have no problem making these a staple in my diet.
- Box of pasta shells (I used about 20)
- 3/4 c frozen spinach
- 1 1/2 cup ricotta cheese
- 1/2 c Parmesan cheese
- 1 zucchini chopped thinly
- Salt & Pepper
- 1 egg, beaten
- 1 can crushed tomatoes (I used Hunts)
- 3/4 c shredded marble cheddar
- Basil for topping
- Heat up your oven to 350F. As it is heating up, boil water in a large pot for your pasta shells. Defrost your frozen spinach, and completely drain all the liquid out (use a cheesecloth if necessary to get out all excess water). Add the pasta shells to the boiling water and cook according to the package instructions.
- In a bowl, add the ricotta cheese, drained spinach, Parmesan cheese, salt and pepper, zucchini and egg. Mix together till completely combined.
- Once the pasta shells have been cooked, drain and let cool until you are able to hold them. Grab your baking dish, and pour about 3/4 cup of the tomato sauce on the bottom of the dish. One by one, fill each shell with the cheese/spinach mixture. Place in the dish side by side, so they don’t fall over. Once you have completed this, carefully pour more of the crushed tomatoes onto the pasta shells and then sprinkle the marble cheese on top of the shells.
- Place in the oven and cook for 20-25 minutes. Garnish with the basil and enjoy!