By Kelly Bogard
Happy spring, y’all! The Lone Star State sure can be pretty this time of year as everything starts to green back up.
And it’s a good time to get something green on our plates, too! Like spinach—the vegetable made famous by Popeye the Sailor Man.
Did you know Texas farmers grow spinach? Get a look at what happens on a spinach farm in this video. And since National Spinach Day is Sunday, I thought I’d share this Spinach Stuffed Shells recipe.
For Spinach Stuffed Shells, you will need…
1 (12 oz.) box jumbo pasta shells
6 cloves garlic, smashed
2 (28 oz.) cans crushed tomatoes
2 (8 oz.) package fresh spinach, chopped
3 c. part skim ricotta cheese
2 c. mozzarella cheese, grated
1 c. Parmesan cheese, grated
1 tbsp. grapeseed oil
1 tbsp. garlic, minced
2 tsp. Italian seasoning
1-1/2 tsp. salt
1 tsp. pepper
This recipe takes about 20 minutes of prep. But once you have it in the oven, you can walk away for at least 30 minutes to enjoy the spring sunshine.
Start by preheating your oven to 375. While the oven is heating, prepare the pasta shells per package instructions. A few will break, so I always make a few more than I need. In a second pot, mix together the tomatoes, crushed garlic and Italian seasoning. Simmer over medium low heat. This is the same base I use making these Meatballs.
This recipe adds some color to your table and highlights a Texas-grown crop. From all of us at Texas Table Top, enjoy!