This is a classic, and somewhat close to what I remember eating as a kid, but probably with a bit more spinach. It’s fairly healthy, but also tasty and a good use of some homemade red sauce if you have some hanging out in the freezer.
1 box of “large” shells
1 lb(ish) – whatever size a small container of ricotta is – ricotta(I’ve also heard that cottage cheese works fine and is way cheaper, but I’ve never tried it)
1 brick of chopped spinach
Crushed red pepper flakes
1 jar of spaghetti (marinara type) sauce
Ok – boil your shells. Keep them from sticking. You only want them to be pliable, but not fully cooked. Much harder than a traditional “al dente.” I put mine in a large bowl and drizzled with a little olive oil, then mixed around to help keep them from sticking as I worked on my other projects.
Now get your filling mixture done. I mixed a container of ricotta with a box of chopped spinach that’s been defrosted and squeezed out. I added some powdered/granulated garlic, crushed red pepper flakes, salt and pepper until it was tasty.