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.