Sunny 18 and FOFF Spinach and Artichoke Stuffed Shells

I took the day off from the office and enjoyed an 18 mile long run. The weather was perfect, my legs weren’t. I had enough carbs in me to fuel an ultra but mentally wasn’t very tough. That doesn’t mean I didn’t enjoy my run. It was gorgeous outside.

I ran 6 miles with Shane. It’s always nice running with my big dog. Took off again from home after dropping him off to run the switchbacks. The shaded woods were so nice that I ran that hilly route twice.

While running up to the eagle from the switchbacks, I notices foot paths leading into the woods. I stopped my Garmin and did a little exploring. It was so peaceful and fresh, I sat my tired legs down by a tree and just listened. There was only silence. I could have spent hours. It was relaxing and completely calming.

I had run 14 miles at this point so getting up from my seat at the tree was a little tough, not to mention trying to start running again, but I did it and got the job done. 18.16 miles in 2 hours and 59 minutes.

FOFF Recipe – Stuffed Shells

No turkey in these shells. The original recipe by Carla Vavala was “Hot Spinach and Artichoke” Turkey Stuffed Shells. I got hungry and selfish and decided this meal was going to be MEATLESS for me.

Serves…. a lot!

1 box jumbo pasta shells – cook according to box directions
2 TBS olive oil
1 cup fresh baby spinach (use more if you just love it like me!)
1 medium onion, chopped
4 cloves garlic, chopped
8 oz sliced mushrooms
fresh ground pepper and sea salt to taste
6 oz artichokes in a jar, drained and chopped
15 oz part skimmed ricotta cheese
1/4 cup parmesan cheese
1/4 cup smoked Gouda cheese, shredded
2 eggs beaten
3 TBS fresh parsley, chopped
4 cups marinara sauce

Preheat oven to 400 F

In a large pan, heat oil and cook the spinach, onion, garlic over medium heat until onions are transparent. Add mushrooms, salt, pepper to taste.Add artichokes and stir to warm through. Remove from heat and cool.

In a large bowl, mix the cheeses, egg, parsley. Stir in the vegetable mix.

In the bottom of a 9 x 13 pan, add a little marinara sauce.

Stuff each of the cooked and cooled shells with the mixture of cheeses and vegetables then place in baking dish. Pour remaining sauce over the top and bake for 25 minutes.