Stuffed Shells

I can’t believe it’s already the end of November! This month has been kind of crazy and I haven’t had time to do half of the things I had in mind, but I plan on making about 9 posts in the next three days (which is an all time record for me) just to get myself back on track, and start moving forward with December! This is probably insane because i’m simultaneously devoting those three days to potty training my two year old… so i’m pretty tired out from that. Although the method i’m using is working like an absolute DREAM so I might have to share it, and add a new tab devoted totally to kid stuff! (My Blog is named Mattawa MUM after all!) So i’d love to know what you all think of that idea.

I hope everyone had an absolutely brilliant thanksgiving! We don’t have thanksgiving in England, so I always enjoy having an extra holiday I wouldn’t usually have, being involved in a fun, American tradition, and being surrounded by so many great friends and family. I ate WAY too much good food, {as I think everyone does} then tried to burn it off with kinect dance parties with my sister in law! Then the day after thanksgiving (“black friday”) I got about 90% of my christmas shopping taken care of, and I also decorated for christmas a couple of days ago (which, with the help of my two toddlers, took me 6 hours instead of 1)! So i’m feeling excited and ready!

I’m kind of sad that I don’t have an awesome thanksgiving recipe to share, but I do have this recipe for spinach and mushroom stuffed shells that I made right before thanksgiving, that I absolutely love. They’re filled with mozzarella, parmesan and ricotta cheese, and make the perfect autumn evening comfort food! I found the recipe in my ward cookbook (of all places!) But I adapted it to make 1 8×8 pan. Feel free to change it up with whatever pasta sauce you love! Store brought to make it easy, or home made, to make it a little more gourmet.

Extra virgin olive oil
2 dozen large pasta shells
1 small onion, diced
1/2 lb. mushrooms, diced
1 medium zucchini, diced
1 clove pressed garlic
8oz bag spinach leaves
1 lb ricotta cheese
8oz grated mozzarella cheese
4oz parmesan cheese
1 {regular size} jar of pasta sauce

Cook shells until firm, but not soft (about 4 minutes). Sauté the onions, mushrooms, zucchini and garlic in a little olive oil for about 10 minutes, until tender. Drain the vegetable mix and transfer to a mixing bowl. Cook the spinach in a pan with a little water until it starts to wilt, drain the water off, then add to the bowl with the vegetable mix and stir to combine.

Add the ricotta, mozzarella and parmesan to the vegetables and stir to combine well. 

Spoon the mixture into the shells. 

Pour half the jar of pasta sauce into the bottom of an 8×8 baking dish. 

Place the stuffed shells snuggly on top

Cover with more pasta sauce (1/2 jar) and more mozzarella and parmesan cheese Bake at 350degF for 20 minutes, until the sauce begins to get bubbly. 

Mmmmm! I actually doubled the mixture (according to the original recipe) and ended up with 2 8×8 pans… which is great, because now I have dinner completely taken care of for tonight so I can continue to concentrate on potty training my big girl! Genius!

I hope you all love this recipe too! <3 Sarah