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Valentine’s Dinner

March 5, 2009

My husband and I celebrated our first married Valentine’s Day this year. In our several years of dating, I think we only went out to dinner on Valentine’s Day once; every other year has been fairly lowkey. This year, we stuck with our typical casual Valentine’s Day. Since we were staying in, I decided to make Stuffed Shells. I love the simplicity of this dish, but it has a lot of flavor depth which makes it even better.


Stuffed Shells


1-16 oz. container ricotta (I usually use low fat, but regular is fine, too)

1 lb. frozen spinach, chopped

1 cup grated Parmesan cheese (use real grated Parmesan–the Kraft sawdust is not OK for this)

2 eggs

1/8 teaspoon grated nutmeg (I often add a little more, as I like the additional flavor)

1/2 teaspoon salt

1/8 teaspoon pepper

1 package large shells or manicotti

1 can of broth (or 2 buillion cubes mixed with 2 cups of water)img_0362


Put ingredients in a bowl and stir until well incorporated. Fill pasta (prior to cooking) and place in a single layer in a 9 x 11 inch pan. img_0369


Spread ragu over the top, and pour broth until it just covers the pasta.



Sprinkle with extra Parmesan cheese.



Cover pan with foil and back at 350 degrees for about an hour. Serve and enjoy!


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