Day 1 of our vacation started out rough, lots of rain and an unplanned trip home to get Jakes luggage. There was nothing I could do about the weather, but I felt bad about missing suitcase, but packing 4 kids into 2 cars and dealing with 3 dogs, something was bound to fall through the cracks. Oh well, things soon got better, the sun came out and Ants made a quick (2 hours each way) trip home and we went to the beach. The waves were great and all of us enjoyed some relaxation.
Dinner was a family favorite, triple stuffed shells. What would you consider the ultimate recipe, a decadent chocolate cake, a succulent lobster or an easy weeknight casserole the entire family loves. My answer is triple stuffed shells.
10 oz pkg frozen spinach, thawed and drained
2 c shredded mozzarella cheese
1 c cooked ham, diced
15 oz container ricotta cheese
1/2 c grated parmesan cheese
1/2 c fresh parsley, minced
1-1/2 t. garlic powder
1-1/2 onion powder
28 oz jar Alfredo sauce (homemade if you have the time)
12 oz jumbo shell pasta, cooked
Garnish: parsley and tomato, chopped
Mix spinach, 1 1/4 cups mozzarella cheese, ham, chicken, ricotta, parmesan cheese, parsley garlic and onion powders together; set aside. Spread 2 cups Alfredo sauce into the bottom of an ungreased 13 x 9 baking pan and one cup in an ungreased 8 x8 baking pan. Spoon about 2 tablespoons of filling into each pasta shell; arrange shells in a single layer on top of Alfredo sauce. Bake at 350 degrees for 35 minutes or until sauce starts to bubble; sprinkle remaining mozzarella cheese over the top. Bake for an additional 5 minutes or until cheese melts; garnish with parsley and tomato. Serves 12
Well more later from Ocean City. If life is good then life at the beach is really good.
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