Dinner Tonight: Cheesy Spinach and Quinoa Stuffed Pasta
As mentioned in my last post–cheese is the greatest invention since, well, milk! This recipe from Quinoa 365 calls for not one, not two, but three varieties of cheese including ricotta, mozzarella, and parmesan.
I don’t eat cheese too often, so when I do I go all out! And you can feel good (or at least not so bad) about eating all that cheese because the recipe also has quinoa–the protein-packed superfood that everyone’s been talking about!
The recipe makes about 20 stuffed-to-the-max shells, so it’s a perfect dish to bring to a potluck or to serve to a large dinner party–just double (or triple) the recipe. And it’s so damn easy!
Cheesy Spinach and Quinoa Stuffed Pasta
from Quinoa 365
20 jumbo pasta shells, cooked according to box
1/3 cup quinoa
2/3 cup water
1 jar of tomato sauce, any flavour
1 package frozen spinach, thawed, and squeezed of excess water
1 1/2 cups mozzarella
3/4 cup parmesan
1 cup ricotta
salt and pepper to taste
- Preheat oven to 350 F.
- Combine quinoa and water in a pot, cover and bring to boil. Lower heat and simmer for 15 minutes. Fluff with a fork and set aside.
- Pour sauce into bottom of 9 x 13 inch pan.
- Meanwhile, beat eggs and add remaining ingredients, including the cooked quinoa. Mix well and begin stuffing shells with about 3 tbsp of the mixture and place the shells in the pan.
- Bake covered for 20 minutes and then uncovered for 10 minutes.
Eat flexy, feel sexy!