Creamy Ricotta Spinach & Shells

Cooking for one is a challenge. Normally I don’t mind leftovers because they are great for lunches, but I find myself overrun with leftovers these days. Both in meals and desserts. I am convinced at times my fridge looks like I am feeding a family of 4. I have been freezing as much as I can but at the rate I’ve been going, soon my ice maker will be filled with non-ice items.

Every now and then I run across a single-serving meal that is quick and easy to make, and it immediately goes on my to-make list. This simple yet delicious pasta dish is great for a busy weeknight or when the thought of adding another tupperware full of leftovers to your fridge makes you shudder.

Two years ago: Iced & Spiced Applesauce Cookies


Serves 1


1/2 cup medium whole wheat pasta shells

4 cups chopped spinach

1/2 cup low fat ricotta cheese

2 Tbsp milk

1/2 tsp garlic powder

Salt, pepper, nutmeg

1/4 cup marinara

2 Tbsp shredded mozzarella cheese


  1. 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!

Source: Heather’s Dish

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