Stuffed Spinach Shells

I love her and that’s the beginning and end of everything.

F. SCOTT FITGERALD

My guilty pleasure has to be the Bachelor Phenomenon. Though some of my sorority sisters have made it on to the show as cast mates, I would compare more to the creepy fans on this season’s Bachelor Pad. My co-workers and I went so far as to even make an elimination board for Emily’s season.

I could tell it was starting to make my husband and friends worry when I spotted Erica Rose outside her apartment and had a do-you-know-who-that-is-meltdown! I recognized her by her voice before even seeing her, and they thought it was a little too much. What can I say? I am a fan.

Instead of curling up on my couch with a glass of wine to watch every minute, I celebrated with a plate of…

Stuffed Spinach Shells

Ingredients:

20 Jumbo Shells

2 cups part skim ricotta cheese

2 cups mozzarella cheese, shredded

1 (10 ounce) package frozen spinach, thawed and drained

1 cup carrots, shredded

1 (28 ounce) bottle spaghetti sauce

Directions:

1. Preheat oven to 375 degrees. Cook shells as directed.

2. Mix together ricotta cheese, spinach, and mozzarella cheese.

3. Stir in carrots.

4. Scoop filling into each shell.

5. Pour half spaghetti sauce in baking dish. Then line shells on top.

6. Drizzle remaining sauce over the top. Bake for 35-40 minutes.

7. Enjoy!

These protein packed shells are so rich and creamy. I savored every marinara covered bite.

There is a reason why they say pasta is comfort food, and when you have a low-calorie option it’s even better.

Any time I can sneak extra veggies into my dish, I will. The carrots add such a nice crunch to this dish. They made my Bachelor Pad Viewing Party even more delectable.

What is your guilty pleasure?