There are times when I go to the grocery store and somehow leave without actually getting everything on my list. And then there are times when I cross every last thing off, only to get home and realize I didn’t buy enough of something or forgot to put something on the list in the first place. Enter improvisation. When making these stuffed shells, I substituted broccoli for shredded zucchini because I failed to buy any, and also some of the ricotta for Greek yogurt because I didn’t buy enough! Some people say you shouldn’t admit to screwing up and instead say it was all planned out from the beginning. However, I prefer admitting how awesome my creative skills under pressure because these shells were still awesome.
Two years ago: Butterscotch Haystack Cookies
PEPPERONI PASTA BAKE
15 oz. part-skim ricotta
5 oz. plain Greek yogurt (I used o% Chobani)
1-1/4 cups chopped broccoli
1/3 cup chopped fresh basil leaves, plus more for serving
1 egg, beaten
Salt and pepper
3 cups marinara sauce, divided
28 (7 oz.) jumbo pasta shells, cooked according to package drections
2 oz. mini turkey pepperoni slices
3/4 cup (3 oz.) shredded part-skim mozzarella
- Preheat oven to 400 degrees. Lightly grease a 9 x 13-inch baking dish and set aside.
- In a medium bowl, combine ricotta,broccoli, basil, and egg. Season with 1/2 teaspoon each salt and pepper.
- Spread 1 cup marinara in prepared baking dish. Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella.
- Cover with foil and bake until sauce is bubbling, about 30 minutes. Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes. Top with additional basil and serve.
Source: Adapted slightly from Everyday Food, October 2012.