These shells have veggies snuck in wherever I could get them in there. Including Swiss Chard & Spinach.  Two of the absolute best, nutrient rich veggies you can eat.  You could add/subtract any ingredients I used to get that flavor you prefer.

Ingredients:

• Ricotta Cheese
• Mozzarella Cheese
• 1 Box Jumbo Shells
• Pasta Sauce (or make your own)
• 1/2 Container Of Frozen Spinach
• 1/2 Yellow Onion
• Few Sprigs of Swiss Chard
• Garlic Clove
• Few Sprigs of Rosemary

1. Finely chop your spinach, chard, onion, & garlic.  I seasoned with my favorite seasonings & threw in a splash of white wine while it simmered.  I browned the veggies slightly, enough to take the crunch off.  You may need to toss a tiny bit of oil in just to make sure it doesn’t stick to the pan.  But you don’t want to over do it with the oil.
2. Boil your shells.  I used the entire box even though it seemed like a lot for just us two.  A lot of the shells won’t hold up properly.  I kept the pretty ones & used those.  The mangled ones I tossed. Such a waster. Whatever.
3. Some of the ingredients I used.  I really like that Prego sauce.  It has 2 servings of veggies hidden into it! Yay for veggies!
4. Toss your cooked up veggies & approximately 2 cups of Ricotta cheese into the bowl.
5. Mix it, Mix it real good!
6. I almost forgot, chop up your Rosemary real fine & throw that into the mix too!
7. Sprego (wow, I really did write that the first time. A hybrid of spread & prego?) Anyways, spread a layer of Prego or whatever you use on the bottom of your casserole dish.  Fill your drained & cooled down shells with your mixture.  I typically do a big tablespoon full of mix per shell.
8. Cook in oven for 10-12 minutes at 400 degrees.  The last two minutes or so I flip the broiler on to melt the cheese a bit.

I paired ours with a basic butter-leaf lettuce & cucumber salad.  I was bummed I forgot garlic bread.  Mmmmm garlic bread, it’s my favorite.

Enjoy

(if you’re a meat eater I suggest throwing in a little pancetta).