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
CREAMY RICOTTA SPINACH & SHELLS
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
- 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