Written with love, by Sarah-Elizabeth Stone
One of my favourite things to do, besides eat, is to use all the ingredients in my fridge before they go bad. I often have the issue of getting groceries when I’m hungry after work. My eyes tend to be bigger than my stomach and I wind up with a lot more food then we actually need in the house. And between my husband and I, we really dislike wasted food.
I love when recipes can be flexible, and include food already in the fridge. It’s a great way to use left overs, or empty out the cupboards at the end of the week. Feel free to take this recipe and run with it depending on what you’ve got!
Ingredients
· 2 cubs of jumbo pasta shells
· 2 cups of spinach
· 1 tsp basil
· 1 tsp of garlic powder
· ½ cup of chopped mushrooms
· 1 lbs of ground chicken, turkey or beef
· 1 cup of shredded cheese
· ½ cup of tomato paste, or pasta sauce
· ½ cup of chopped onion
· Salt and Pepper to taste
Directions
1. Preheat oven to 350F
2. Start by boiling water, and cooking shells until they just begin to get soft
3. In a frying pan, on medium heat, cook the ground meat, mushrooms, spinach, spices and onion
4. Set the shells aside once there done cooking to cool
5. Next, stuff the shells with the meat mixture, and lay out in a casserole dish
6. Pour the pasta sauce over the shells and then sprinkle the cheese on top
7. Let cook in the oven for roughly 15-20 minutes, or until the cheese is golden brown
8. Serve with some side veggies, or as an appetizer
