Spinach and Cheese Stuffed Shells

Craving Italian Food for dinner?
How about making some stuffed shells!

Spinach and Cheese Stuffed Shells

For the filling:
1 8 oz container of ricotta cheese
1 egg
1 bundle of fresh spinach leaves
1/2 cup fresh parmesan cheese
1/2 cup shredded mozzarella
1/2 teaspoon or more of grated nutmeg
salt and pepper to taste

Mix all ingredients in a bowl.


Cook the shells by boiling them in water for about 7 minutes. You don't want to cook them all the way. Then drain the shells. Once they are cool enough to pick up you can begin stuffing them. Pour a little pasta sauce in the bottom of baking dish. Place a spoonful of filling in each shell and then pinch the shell closed. Line the shells in rows in the baking dish.




When all the shells have been stuffed, pour your favorite pasta sauce over the top. Sprikle a little parmesan cheese on top. Bake at 375 for about 25 - 30 minutes.



Trust me, this makes a very nice dinner.

Cherry Tomatoes

MMM, roasted cherry tomatoes are so good.
They offer a robust flavor to any dish.
My plan tonight is to roast the tomatoes
with basil, garlic and olive oil. After
I take them out of the oven I am going
to add a little cream and then pour the
whole beautiful mixture over breaded tilapia.



I will add a picture of the final dish a little later but I was just so excited about the cherry tomatoes!

Sausage, Potato and Swiss Chard Soup

It appears as though the cold weather is not going anywhere.
This week the weather report says the lows will be
in the 20's and the highs around 53 with a chance of
snow this week Tuesday.

Since the cold weather is determined to stay ~
soup is on the dinner menu again this week.

Sausage, Potato and Swiss Chard Soup

Ingredients

2 leeks, rinsed and sliced to 1/4-inch strips
1 cup diced yellow onion
2 cups Yukon Gold Potatoes diced, skin on
4 tbsp unsalted butter
4-6 cups low-sodium chicken broth
1 pound of hot Italian sausage, removed from casings
2 cups of Swiss Chard, washed and chopped into bite size pieces
1/2 cup heavy cream
touch of cayenne pepper
sprinkle of nutmeg
salt and pepper


(This picture only contains some of the ingredients :) )


Wash and cut the vegetables. Then melt the butter in a large saucepan over medium heat. Add leeks, onions and potatoes and stir. Reduce heat to low and let vegetables cook for 10 minutes.

Add the chicken broth. Bring to a boil, then reduce heat to simmer. Add the diced sausage into the pan. Cover and let simmer for 20-25 minutes. (If you want your soup to be a thick you can puree a few cups of the soup and then add it back into the pan). Add the Swiss Chard, heavy cream and spices. Continue cooking on low until the potatoes are soft and ready to serve. *This is one of those recipes where you can make it the day before and let sit overnight in the refrigerator so the flavors really come together. Then heat and serve the next day.



Enjoy!