Domestication 101 or something like that…

I guess I should start by saying…

My husband didn’t marry me for my cooking skills. Or my ability to do laundry. Or my promising future as a domesticated suburbs housewife. I think most likely it was my sarcasm, manipulative charm, or maybe I just have a damn good personality. Either way – he did. And thank God. Otherwise, I’d probably still be on the phone for Chinese takeout while I clean up the remnants of the grilled cheese I had lit on fire prior. That actually happened. I still have PTSD every time I get too close to a stove or accidentally turn on the FoodNetwork. Luckily, I married a man who’s a god in the kitchen and has no prior history of kitchen fires.

Though I never thought I’d be the one to ‘share a recipe on my blog’, mainly because of how 1950’s/suburb/housewifey/stepfordish it sounds and, oh yeah… The fact that I don’t cook – BUT it was THAT delicious and THAT easy enough that I wanted to share it with all you other kitchen virgins out there.

Last night we attempted Stuffed Shells Florentine. I say ‘we’ as in he did most of the cooking and I drank wine, chimed in with the occasional sarcastic comment, offered my unbeatable wifely moral support and charisma, and basically just got in the way. (Whatever – I cook really ridiculously cute babies and I’m going to stick to that for now).

Ingredients:

2 cups of shredded or chopped grilled chicken breast

2 cups of chopped spinach

1 1/2 cups of minced garlic

1 1/2 cup of minced yellow or white onion

2 tbsp of oregano

1 tbsp of basil

1 tbsp of garlic pepper

1 tsp of garlic salt

1 large box of shells

1 large container of ricotta cheese

2 jars of Rao’s tomato sauce (YUM!)

2 packs of mozzarella cheese

1 packet of shredded Parmesan cheese

Steps:

1. Preheat oven to 350 and cook pasta shells according to package


2. Combine spinach, basil, mozzarella, onion, garlic, salt, garlic pepper and oregano into a large bowl


3. After that’s well mixed, add the ricotta and mix thoroughly


4. Stuff shells with Ricotta mixture, using about 2 tablespoons for each shell. Arrange in lightly greased 13×9-inch baking dish.


5. Pour Rao’s pasta sauce over shells (or whichever you prefer – Rao’s is my new favorite).

 
6. Cover with a layer of Parmesan & mozzarella


7. Bake for 45 min at 350

8. Broil at 400 degrees for 3-5 minutes until cheese is bubbling and brown

Voilà! Bon Appétit! 

Published by

The Modern Mama

I’m Jaclyn! I’m not sure how you made your way to this little blog of mine, but I’m sure glad you’re here! I’m a 27 year old lifestyle blogger living in Atlanta. Wife to my dream dude, mama to my dream girl, and lover of all things lifestyle, mamahood, fashion, skincare, beauty... and everything in between! Welcome to my little corner of the internet where you can follow my looks, loves, beauty tips & tricks, meandering ramblings... the occasional swear word, and documenting my journey through motherhood (and how really we're all just wingin' it). Enjoy! XO

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s