Baked Shells Casserole
olive oil
half of a small onion, diced
1 pkg frozen spinach
1 clove garlic
salt
pepper
ground nutmeg
1 cup ricotta
1/4 cup grated parm
2 cups medium shell noodles
1 cup prego
Cook noodles according to the directions on the box. Heat the oil over medium, sautee onions until translucent, add garlic and stir frequently for one minute. Meanwhile thaw and thoroughly drain spinach. Add spinach to pan with onion and garlic. Turn heat to medium low and just warm the spinach through. Season with a pinch of salt, pepper, and a half pinch (a little goes a long way) of nutmeg. Add ricotta, stir. Add grated parm, stir. Make sure the noodles are well drained and add them to the spinach mixture, mix well. [If you don't have a square casserole dish you really should get one... they are excellent for cooking for two.] Put 1/2 cup prego (enough to just cover the bottom) into a square casserole dish and spread. Add the shells and cheese mixture. Top with the remainder of the sauce and sprinkle a little more parmesan cheese. Bake at 350 just long enough to heat through (or until your way-cute husband gets home from the gym). Keep an eye on the cheese. You want it to brown a little, but you don't want it to burn so depending on how long it is in the oven you may want to cover the dish with aluminum foil for part of the time. Enjoy!
Oh dang, when I read the title of this post, I thought you were announcing that you were "preggo!". Ha!
ReplyDeleteBy the way, I'm totally going to start following your blog! I love recipes :)