Spinach Stuffed Shells

Pasta has always been my achilles heel. I don’t deny it. I had these shells in the pantry, decided I was going to get ALL of my $1.19 worth, and tossed together this quick little recipe to make myself and the little one happy. Enjoy!

• 5 shells
• 2 cups of spinach
• 1 tbsp olive oil
• 1 tbsp oregano
• 2 tsp basil
• a pinch of sea salt (a pinch, as in whatever you think a pinch might be, divide that in half!)
• 1/3 cup parmesan (I don’t recommend anything “grated” or anything by Kraft; if you’re vegan, Parma! gets great reviews.)
• 1 tsp milk (I actually used almond milk, though I suspect it doesn’t matter.)

First things first – get your shells going on the stove according to their instructions. Once they’re done, drain your pasta and lay ’em down in a row in your casserole dish or comparable baking pan.

Next, in a low-heated skillet, drop half of a tablespoon of olive oil in the skillet, stir it around, and let it heat up just a little. Start stirring your spinach in the skillet cup by cup. Mix in your basil and oregano little by little, testing it by taste and smell. Pinch in your sea salt and pour in your milk. Once you’ve got your spinach all good and cooked, put in half of your parmesan. If you think something else should be added, you’d add it at this point. Stir it up as best as you can (it should be pretty sticky at this point), and start stuffing your shells. You can go for beauty, but you don’t really have to.

Take your last half-tablespoon of olive oil, and sprinkle it over your shells. Sprinkle, as in light drops, not pouring it all over. Take the remaining parmesan, and sprinkle it all over your shells. Let them bake in the oven for a few moments, until the cheese has melted. Ta da!

Can you freak this recipe? Of course. You can make a little cream sauce to put over the shells – parmesan and vegetable broth. You can add a little more olive oil. Different spices. It’s your recipe — play with it!