im sick. i stayed home from work today to sleep and take some time to get better, especially since i am going home for a long easter weekend thursday.
there is good news though!
my herbs sprouted!!
I AM SO EXCITED!
first, take the mozzerela ball and pick it apart into tiny little peices.
then, combine ricotta cheese, basil pesto in a medium bowl.
finely chop spinach.
add to cheese/pesto mixture and add the large egg.
the egg helps keep te misture together while it bakes.
boil jumbo shells until firm to the bite. you dont want the shells to become too soft or they will rip when you try and stuff them with the cheese/pesto mixture.
once shells have cooled, spoon the cheese pesto mixture and place them closely together on a olive oil baking pan.
then just pour red sauce over the shells to your liking and let bake for 30 min at 350 degrees.
serve with a nice glass of red and good friends.
prefect spring wednesday evening