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It’s not every day that we dig into a melty skillet full of cheesy, meaty pasta (although we can dream). So when the occasion arises, we’re going all out with Tieghan Gerard’s spinach and three-cheese stuffed shells from her new cookbook, Half Baked Harvest Super Simple. Come on, it has three types of cheese!
“Homemade stuffed shells have become a family favorite,” Gerard writes. “This recipe is not only delicious, it is also so fun to make and eat. Maybe it’s the cheesy stuffed shells that remind me of cheese-filled ravioli but without all the work. Or the flavorful tomato sauce that’s filled with roasted red peppers and spicy Italian sauce. Or maybe it’s all that fresh mozzarella cheese on top?” It’s hard to argue with that logic.
“No matter the reason,” she continues, “this is a recipe I make whenever friends and family are in town. Everyone always enjoys it. I mean, what’s not to love about cheese-stuffed pasta sitting in delicious tomato sauce? It’s always good!”
We just can’t wait for friends and family. We’re making this one tonight.
Reprinted from Half Baked Harvest Super Simple. Copyright © 2019 by Tieghan Gerard. Photographs copyright © 2019 by Tieghan Gerard. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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