My wife encouraged me to use some of the ingredients that we had to come up with something new (to us). I wasn’t feeling especially creative, but I liked her idea so I came up with the following.

I mixed Ricotta Cheese with shredded Mozzarella Cheese in a mixing bowl. To that I added a little Olive Oil and Butter and fresh pressed garlic. I blended up some frozen spinach and broccoli in our Magic Bullet (not the best tool for that, but it worked ok… a food processor would have been better I’m sure). I took the blended Spinach and Broccoli and stirred it into cheese mix.

While I was mixing all that up I was boiling some whole wheat pasta shells. These were the smaller ones about the size of a quarter. The pasta was then strained and cooled for a few minutes.

In a 9×11 baking pan I rubbed a little olive oil on the bottom to prevent the pasta from sticking. I put the cheese mixture in a gallon size baggie and snipped a tiny corner off of it so I could squeeze the mixture into the shells (like icing on a cake).

I lined the bottom of the pan with these little stuffed shells. Then, I poured over them some “no sugar added” marinara sauce. Topped it all with a light layer of shredded Mozzarella Cheese. Bake at 350 for 2o minutes (or so).

I’m sure there are cooks out there that can tell me a better way to do this recipe, but it turned out nice. I thoroughly enjoyed this with two slices of sugar free whole wheat toast with butter and garlic salt.

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