Domestication 101 or something like that…

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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! 

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