Just like I love Groupon, I also love Living Social. There was great deal for an in-house wine tasting party with six different wines from PRP Wine International. How could I resist??? It turned out to be a great deal and one of the best nights with my girlfriends.
We did the wine-tasting on a Wednesday, which was great because it broke up the work week very nicely. We turned it into a potluck with plenty of wine, cheese, bread, crackers, pasta… overall, quite the delectable party.
I decided to make a stuffed pasta dish as the main course, to give us some extra padding for the wine. I decided on a Spinach-Artichoke Stuffed Pasta, and of course, added some more veggies to the layers.
Spinach-Artichoke Stuffed Pasta
2 cloves garlic, minced
10 oz frozen spinach
1 can artichoke hearts, chopped
16 oz low fat ricotta cheese
3 cups low fat mozzarella cheese, shredded
2 Tbsp basil, chopped
1 bag of pasta (I used tubes)
2 zucchinis, chopped and stir fried
2 jars pasta sauce of your choice
Cook pasta “al dente” style (some of the sauce will be absorbed when the noodles are baked)
For the stuffing, mix garlic, spinach, artichoke hearts, basil, ricotta and 1 cup of mozzarella in a bowl
Place a layer of pasta sauce at the bottom of the baking dish
When the noodles are cooled, stuff the pasta with the spinach-artichoke mixture
Pack the dish with the stuffed pasta and top off with the cooked zucchini
Fill the dish with the pasta sauce and top with the rest of the mozzarella cheese
Bake covered at 375 degrees for 20 minutes and uncovered for 10 minutes
To save time, I cooked the noodles and the stuffing the night before. Fun fact: to store cooked noodles over night, place them in a ziploc bag with a little bit of olive oil to keep them from sticking and getting mushy!
I have the most incredible friends ever, who are quite the chefs themselves. Take a look!
|So proud of this homemade cheese ball by Shane 🙂|
|Kelly’s amazing fruit skewers|