I take that back.
I did have a painting day with a bunch of 7th graders for about 3 hours on Saturday, but at least I wasn't grading essays until the words ran together.
I wanted to write. I really did. But my brain was too spent and too overwhelmed to even think about making any flying thoughts sit up straight and make proper sense on paper. So, instead, I cooked.
I made homemade granola, homemade bread, stuffed shells, sweet potato fries, and probably a few other things I'm not remembering. I tried new recipes, adjusted old ones, and actually planned out our week's meals. It was as if all the weeks' (and months') stress and pent up energy came out in one big flurry of creative cooking that actually made me feel more sane. Strange? Maybe. But it gave me space to think, to process, and to think up blog topics for when my brain was ready to put them on paper. So, for now, here's the stuffed shells recipe. Enjoy!
(from Real Simple, May 2010)
20 jumbo pasta shells (about half a 12-oz. box)
1 24-oz jar marinara sauce
2 15-oz. containers ricotta
2 cups baby spinach, chopped
1/2 cup grated Parmesan (2 oz.)
Kosher salt & black pepper
1 cup grated mozzarella cheese
- Set an oven rack to the highest position and heat oven to 400. Cook the pasta according to the package directions; drain and run under cold water until cool.
- Spread marinara sauce in bottom of a large broilerproof baking dish.
- In a bowl, combine the ricotta, spinach, Parmesan, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10-12 minutes.
- Increase heat to broil. Broil the shells until the cheese begins to brown, 2-5 minutes. Serve with green salad.
1 comment:
This looks incredibly yummy. Can't wait to try it on my own.
Glad you're back. Hope things slow down a bit, but I'm glad to read you're finding strength and delicious activities to carry you through!
AForeignLand.blogspot.com
Post a Comment