Monday, July 2, 2012

Simple Ricotta Shells

Back in January, I made it my 2012 resolution to learn how to cook more simple meals that would work in my everyday life. With school, work, and ridiculous schedules- it sometimes gets hard to actually take the time to make a great dinner.

So, have I been keeping up with my resolution?
Surprisingly, yes. Which is probably a first for me.

Easy meals like this keep me going- there's no point in trying a 42 ingredient dinner when you know you'll never have the time to recreate it on the average Tuesday night.

With that, here is one of my newest favourites- Simple and fast ricotta stuffed shells.

I'm a very picky eater, and am not a fan of onion, tomatoes, or anything else that will make my food chunky. Therefor, I chose to use only a basic cheese mixture in my shells. Next time, I will use spinach, but this time, it wasn't thawed enough.

To make these lovelies, I used this recipe, but slightly altered it.
The ingredients that I kept included the shells themselves, pasta sauce, ricotta & parmesan cheeses, a bit of salt, some cooking spray, some garlic plus seasoning, and an egg. I simply left everything else out.
I also decided to add some shredded mozzarella cheese for some extra cheesy-ness.

First, I boiled the shells.

Next, I placed all the ingredients in a bowl and slightly melted them in the microwave allowing for them to mashed.

After some mashing, the filling was finished!

One by one, I stuffed the shells...

...and placed them on a baking tray. I put a thin layer of sauce underneath the shells to keep them moist, and then added sauce and shredded mozzarella on top of each shell as well.

Baked at 350 degrees for about 30 minutes, and voila!

I was so happy with the results. Such a simple dinner to make- and thinking about it now, it would be possible to make the shells in advance and freeze them.


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