14 August, 2012

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?

4 June, 2012

Creamy Mushroom Artichoke Pasta

Success in life hinges more on seizing opportunity than having everything go according to plan.

ETHAN AUSTIN

Tonight I am getting wild in the kitchen. I’m trading my familiar wheat pasta for a new variety. Following the gluten-free trend, I picked up one of Archer Farm’s new pastas.

Their gluten-free spirals are made from corn and rice flour. Very few people end up having wheat sensitivities, but studies show that gluten-free diets do promote weight loss. I guess it doesn’t hurt to try, so tonight I am making…

Creamy Mushroom Artichoke Pasta

Ingredients:

1 (8 ounce) container mushrooms, sliced

1 (12 ounce) can of quartered artichokes

4 servings Archer Farm’s Gluten-Free Fusilli

4 Tablespoons butter

1 cup whole cream

1 ½ cup Parmesan cheese, shredded

1 Tablespoon garlic, minced

1/3 cup green onions, chopped

Directions:

1. Cook pasta according to directions. In a large skillets heat one of the Tablespoons of butter. Cook mushrooms and artichokes for five minutes on medium heat. Set vegetables aside.

2. Over medium low heat, melt the remaining butter and mix in cream. Continue cooking for five minutes, stirring occasionally.

3. Mix in cheese, garlic, and onions. Continue stirring until cheese is melted through.

4. Stir in the vegetables.

5. Combine the pasta into the mixture.

6. Enjoy!

I am so impressed with this pasta. If I hadn’t known that it was gluten-free, I would not have believed it.

I was surprised by the texture of the gluten-free pasta. With wheat, I have to cook it longer for the desired effect, but the gluten-free softened right up.

There are so many things I miss from college, and Creamy Mushroom Artichoke Pasta is definitely one of them. I always made sure to sign up for dinner when it was being served at the sorority house.