Spinach and Chive Shells

It can be slightly dangerous when I spend an entire morning reading recipes. It is especially dangerous when we don’t have a Hello Fresh box coming for the week. (I didn’t like the selections this week, so I skipped it, hence the need to figure out dinners for the week.) For most of Saturday I spent way too much time with the NY Times Cooking app.   One recipe I found, that was great for a Sunday so there are leftovers for a few days, was the shells. Spinach, chive and ricotta shells to be exact. They weren’t hard either. The original recipe called for a pound of spinach, but I only had about two or three cups, so that is what I used. The rest of the recipe I followed pretty much as is. So here is my version:

  • 2-3 cups baby spinach
  • 3 cloves garlic
  • 10 ounces ricotta
  • 1/3 cup grated Parmesan 
  • 1 egg
  • 2 tablespoons chopped chives
  • Giant shells
  • Tomato sauce
  • Salt & Pepper to taste

 I have to say, I was a little skeptical but they turned out really well. They have a nice balance of flavors, and the spinach and chives complimented each other well. Add a nice glass of wine, and it was a lovely little repast.

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