Meatless Tuesday

Tuesday, I left work early enough to run to walmart for a few groceries and some discount mums.
The result was a quick cherry crisp-I had a craving for pie filling!-and the following dinner:
Spinach and Ricotta Stuffed Shells

They were super easy and fairly cheap to make. They freeze will and keep well as leftovers.

Ingredients:
Salt and pepper
Two packages of frozen spinach
One box of large pasta shells
Small container of ricotta
An egg
Two cups mozzarella
A jar of Alfredo sauce

I boiled the shells per the package directions and drained them. I rinsed them only to make them cool enough to work with.
Thaw and drain the spinach. Mix with ricotta, the egg, salt and pepper and some of the mozzarella. (I had some leftover spinach in the freezer that had some goat cheese and red pepper flake in it so I used that. You could always wilt some fresh spinach too. My frozen stuff was bad so I had to use a can instead to add to the leftovers.) You can go crazy in this step with your stuffing-chicken, pine nuts, feta, sun dried tomatoes, etc.
Stuff the shells. (I find that a whole box is too much and either throw out the rest or the dogs eat them. )
Place stuffing side up in a baking pan. Cover with Alfredo sauce and top with mozzarella.
Bake for like 30 minutes at 350. Or until bubbly and 165 internal temperature.

Even with the metallic taste from the canned spinach, it was really good. The Alfredo sauce and cheese covers the taste well and makes it super rich.