Time is a commodity that is in short supply at my house. School has started in full swing; four children in three schools. I keep hoping that things will calm down as we get into a groove, but with a son playing high school football and another in theater, I have a feeling that we haven’t seen anything yet! Our days start at 5:30am and go, go, go until at least 10pm. Sometimes I go to bed and my oldest is just starting his homework. Taking the time to stuff large pasta is least on my list of things to do. When my family wants dinner, they want it fast. My solution was to make un-stuffed little pasta shells. The filling surrounds the shells, working its way into most of them as I fold everything together. The taste is the same as though I’d spent half an hour filling big shells. It may not be as elegant, but it sure works for me!
- 1 pound small shell pasta, cooked and drained according to package directions
- 1 10oz brick frozen chopped spinach, thawed and drained
- 3 cups shredded mozzarella cheese
- 1 14 oz can water packed artichoke hearts, drained and chopped
- 1 cup sour cream
- 1 tsp garlic powder
- 1½ tsp Italian seasoning
- salt and pepper to taste
- 1 24 oz jar spaghetti sauce
- Parmesan cheese
- In a bowl, combine spinach, cheese, artichoke hearts, sour cream, garlic powder, Italian seasoning, salt and pepper.
- Fold in the cooked pasta.
- Place the mixture into a greased 3 quart casserole dish.
- Bake 350 degrees for 30 minutes or until heated through and bubbly.
- Heat the spaghetti sauce separately (in the microwave, if desired)
- Serve hot pasta with sauce and sprinkled with cheese.
If desired, add cooked hamburger or sausage to the spaghetti sauce.