Meal Making: Baked Stuffed Shells

The portion size might look a tad large, but it is not. The size of the shells make it look large.

I’ve been meal planning since June and I absolutely love it. I know what I’m eating and I know what I’m spending – averaging $47/week for my family of four. It might be hard at first, but trust me, it works and it gets easier. You can get a lot for that amount as long as you meal plan; even better in the summer when you can buy fresh (and local) ingredients from a farmer’s market.

What you’ll need: (this recipe is for a family of four, cut in half for less)

2 boxes of large stuffing shells
1 500g container of light ricotta cheese
1/2 package frozen chopped spinach, thawed and drained
2 cups diced tomatoes, drained
1 large can crushed tomatoes
3 cups skim shredded mozzarella cheese

What you need to do:

  1. Bring a large pot of water to a boil, slightly salted with 2 tbsp extra virgin olive oil. Add large shells and cook for six minutes. Drain. Preheat oven to 400F.
  2. Lightly grease a large casserole dish with either cooking spray or extra virgin olive oil.
  3. In a medium sized bowl combine spinach and ricotta cheese, mix well. Add in diced tomatoes.
  4. In the casserole dish, layer – shells, cheese mix, mozzarella, shells, cheese mix, mozzarella, shells, crushed tomatoes. Cover and put in oven for 25 minutes.

Pretty easy and pretty tasty. This one is a keeper!


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