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While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Recipe from Christopher Huerta of Tucson, Ariz.
Total Time: 30-35min
1 pkg. of jumdo shells
1 pkg. of spinach (chopped)
3 lbs. ricotta cheese
1 egg
2 tbsp. parmesan cheese (shredded)
1 29 oz. jar of marinara sauce
1/2 tsp. each salt and oregano
1/4 tsp. pepper
1. Boil 5 quarts salted water. Add shells and parboil 9 minutes. Drain immediatley.
2. Arrange shells on a flat surface. Cut spinach and mix with the ricotta, egg and parmesan. Spoon into each shell. Combine the marinara sauce, oregano, salt and pepper.
3. Simmer about 2 min. Using two 2-qt. baking dishes, spread 1/2 cup of sauce into each.
4. Arrange filled shells on sauce, and bake at 350 degrees for 15-20 min. Serve shells with remaining sauce.
Servings: Serves about 5-6 people
Comments: You can use frozen cut spinach and cook as directed for better results
