May 6, 2003
Stuffed Shells
We serve stuffed shells for Sarah's weekly visit. It's a simple meal
that recalls the old country (well, Brooklyn) nicely. Plus it's a
great meal to serve to a non-meat-eater like Sarah. Some green beans
and moderately fresh bread complete this meal. Olivia sleeps.
Menu
- Spinach-Ricotta Stuffed Shells
Quick View: Spinach-Ricotta Stuffed Shells
Ingredients
- 12 ounces pasta
- 4 cups spinach
- salt
- 3 cloves garlic
- 1 teaspoon oil
- black pepper
- 5 ounces mozzarella
- .25 cup cheese
- 15 ounces ricotta
- nutmeg
- 1 tablespoon parsley
- 4 cups tomato sauce
- Green Beans, similar to those we served on Saturday
- Italian Loaf, from Sunday's Farmer's Market