Springy Shells

I hope you don’t think I’m taking the easy way out by just linking to other blogs’ recipes. Some of these bloggers take great pictures and make their recipes look so much better than I could. So I figure why copy their recipes down just to have them not look as good.

Pioneer Woman, especially, makes me want to just provide you with a link. Last night I made her springy pasta, though I did lighten my version up just a bit.

Despite her protests, I made mine with part-skim ricotta. I used 1/2 cup of egg beaters intead of two eggs. I added some spinach to the mix, because I had it in the freezer. I scattered a chopped tomato on the top layer, since I had one that needed to be used. I used whole wheat shells.

If you’d offered this to me a few years ago I would have laughed at you, but my tastes have definitely changed. It didn’t taste too “green” but it wasn’t too heavy, either.

So go make Pioneer Woman’s Springy Shells

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