Stuffed Shells

I have posted this recipe before but I didn't have very good photos so I thought I might as well share it again!I love this dish. My grandmother used to make this when I was a kid and it was always one of my favorites. It's warm and cheesy and delicious all around!! My friend Kendra tried out my recipe but she added zucchini to it which I think is genius!! Also a great way to hide more veggies in the food without the kids noticing:) So I decided to make my original recipe tonight but I tried mushrooms as an edition instead. D*I*V*I*N*E

3 tablespoons olive oil

2 pinches kosher salt

20-30 ounces ricotta cheese (one large container)

12-16 ounces finely grated mozzarella cheese

1/2 cup finely grated Parmesan cheese

4 toes of garlic minced
1 onion diced

about a 1/2 pound of spinach

1 pound large pasta shells

3-4 cups of basic tomato or marinara sauce

(I like this recipe of basic tomato sauce. It's fresh and light but any tomato or marinara will do fine)

First get a large pot of water with salt to a boil. Cook shells just shy of al dente and set aside to cool. They will finish baking in the oven. Next put 3 tablespoons olive oil in a large skillet over medium heat. Saute garlic and onion about 1-2 minuets and add spinach. Cook about 5 min until nicely wilted. Remove garlic and spinach from pan and give it a rough chop. In a large bowl mix ricotta cheese, Parmesan cheese, 8 ounces of the mozzarella (save the rest for the top) and a couple pinches of kosher salt. In a 9"X13" baking dish, cover the bottom with a layer of tomato sauce so shells don't stick. Now begin stuffing the shells with the cheese mixture and place in baking dish. When finished add another layer of tomato sauce and top with remaining mozzarella cheese.( I use 8 ounces because I like a very cheesy version but you could definitely use less.  Bake for 45 min. at 350 degrees. I like to put it under the broiler for just a couple minuets to brown the cheese when finished. ENJOY!

My friends Miguel and Margarita brought me this A*M*A*Z*I*N*G garlic that they grew on their land up in Taos, New Mexico...........Uhhhhhh........I'm in love 

I also made pepperoni bread to go with this meal! It's so easy! If you want the easy way to make it, all you have to do is buy a Pillsbury french loaf and unroll it once you take it out of the tube. So you should have a flat piece of dough. Now just add pepperoni and mozzeralls cheese to each roll. I usually roll it over about 3 times and pinch it closed. The result is wonderful!! My husband adores it when I make this. SO EASY!!! It's totally a cheat meal:)

Please take a moment to check out my all handmade GIVEAWAYS. Everything is gorgeous!! You will not be disappointed I promise! 

And if your feeling extra generous Little Milton and I would love a quick vote for him in the Cutest Kid Contest. He has a chance to win $500 in prizes. THANK YOU:)

vote HERE