10-Minute Creamy Ricotta Spinach & Shells

by Heather on November 5, 2012

I’m starting to understand what moms mean when they say they have no time.

To be totally honest I wasn’t all that great about time management prior to having Weston, but now?  It’s practically nonexistent.  I keep meaning to get a calendar to help me because apparently the ones I have going on my phone and Gmail accounts aren’t doing the trick.  I have to actually write stuff down to actually get stuff done.  I know I’m not the only one out there who needs one, but it’s just spending that dang money on it.  All I’m saying is that I’m 100% open to suggestions on where to find a really great and reasonably priced planner to maybe – just maybe – get my act together.

 

Another little doozy that we’ve been working through lately is Wes’s decision to boycott naps.  The thing is he doesn’t just play til he falls asleep, and he’ll scream-cry whether he’s surrounded by toys, laying in his crib or being rocked in my arms.  Nothing seems to work yet, which also cuts into lunch time for mom.

 

WHICH LEADS US TO THIS delicious little number that took all of 10 minutes to throw together and was super comforting.  And it packs a whopping 4 cups of spinach, which totally makes it health food.  Does it get any better for a tired mom of a non-napping 8-month-old?  I think not…unless it’s followed by a great big snuggle and napping session afterwards.

10-MINUTE CREAMY RICOTTA SPINACH & SHELLS

  • 1/2 cup small shell pasta
  • 4 cups chopped spinach
  • 1/2 cup ricotta cheese (mine was part skim)
  • 2 Tbsp milk
  • 1/2 tsp garlic powder
  • salt, pepper, nutmeg
  • 1/4 cup marinara
  • 2 Tbsp mozzarella cheese

Preheat the broiler.  Cook pasta according to package directions, about 7-8 minutes.  During the last minute of cook time add in the spinach to let it wilt with the pasta.  Drain the pasta/spinach and immediately return to the hot pot.  Stir in the ricotta cheese and milk until completely mixed.  Season with the garlic powder and salt/nutmeg/pepper to taste.  Pour into a ramekin and top with marinara and mozzarella.  Cook under the broiler until the cheese is golden and bubbly.  Serve hot!

 

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