For a classic Italian dinner try this tofu ricotta and spinach stuffed shells recipe in passata with vegan Parmesan ...

Ultimately, we trend toward milder temperatures, but there still are plenty of chilly days where comfort foods just hit differently! That doesn’t mean we can’t pack those seasonal vegetables into ...

I made this Sausage and Spinach Stuffed Shells because frozen spinach is a great bargain at the grocery store. Just think of all of the bags of fresh spinach it would take to wilt down and fit into a ...

Preheat the oven to 375˚ F. Cook the pasta shells according to the package instructions. Rinse under cold water and place on baking sheet. Heat the olive oil in a large skillet over medium-high heat.

If your cold pantry is looking a little bare this time of year, you’re not alone. Mine always seems to have a few lingering staples — dehydrated mushrooms, last summer’s canned tomatoes and a few ...

When it comes to busy week days, the last thing I want to do is slave over a hot stove to get dinner on the table. That's why I love pasta night. Pasta preps up fast and it's literally a blank slate ...

Bring a large pot of water to a boil with pinch of salt and cook the pasta shells as directed on the packaging. Meanwhile wilt the spinach (frozen is okay, just thaw and dry very well). Let the ...

Cut down the cholesterol without losing any flavor in this stuffed shells recipe from Jenna Weber - she has a secret ingredient. I can pack away some serious stuffed shells. Cheesy, warm and delicious ...

Preheat oven to 375°F. Cook shells according to package instructions to al dente. Drain and run under cold water. Heat 1 Tbsp. of olive oil in a large skillet. Add onions and sauté for 2-3 minutes.

Have you been feeling a little cooped lately up with all the crummy weather? Me, too, and I’m guessing that’s why I’ve been obsessed with adding fresh, leafy greens to every meal for the past couple ...