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).
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
1. Preheat oven to 350 and cook pasta shells according to package
8. Broil at 400 degrees for 3-5 minutes until cheese is bubbling and brown
Voilà! Bon Appétit!