Poetic Flavors : Stuffed Shells Dinner

Stuffed Shells,  Roman salad w/ garlic toast  

Original recipe makes 1 9x13-inch dish

• 1 (12 ounce) package jumbo pasta shells
• 2 eggs, beaten
• 1 (32 ounce) container ricotta cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
  
  

  Preheat oven to 350 degrees F (175 degrees C).

• 1 tablespoon dried parsley
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh spinach 

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
3. In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
4. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Poetic Flavors  

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poeticflavor@gmail.com 

704-323-8291

Poetic Flavors Holiday Taste: Love taste like this...

Romantic Love Energy

When I hold you close,
can you feel my heart beating?
Can you actually hear it
when our lips touch, a surge
of rhythm, fast and strong?
When we lie alone
in the darkened stillness,
does my pulse transmit
my heart's urgent message?
Each beat says with insistent joy

I love you…I love you…I love you… 

Silent Love

It's true I like to hear the words

"I love you,"

but you don't have to say them out loud.

Your smile, the look in your eyes,

the way you touch me

say more than mere words ever could.

Poetic Flavors 

poeticflavors.blogspot.com 

poeticflavors@gmail.com 

704.323.8291