This is a sponsored conversation written by me on behalf of Unilever. The opinions and text are all mine.
I’ve done it before. I’ve reasoned with myself as to why I don’t need to help anyone else. “I have a priority to take care of my own family first and there isn’t enough time in the day to do that.” or “I already help people through donations, that’s enough.”
While those excuses make me feel better at the time, I’m actually taking away a genuine need that my family and I have; the need to serve.
All humans have an inherent need to help others. When we only dwell on our own problems and selfish desires, it isolates us and destroys our enthusiasm for life. Giving to others helps heal our character and makes us sensitive to the human condition outside of ourselves. That’s why I’m so excited to participate in the #ShareaMeal Unilever Project Sunlight.
Unilever Project Sunlight is an initiative focused on encouraging people to create a brighter future for children – by taking small steps to live sustainably, use less and share even more.
While you may think that it couldn’t happen in America, 1 in 5 children are unaware where their next meal is coming from. Right here in America, there are 16 million children struggling with hunger.
The people who need help the most don’t want to share that they are struggling. That’s why it is so important to watch the video below and #ShareaMeal with friends and family that you think might need a little help. If we all share a little of what we have, the world is a better place for us all.
Easy Stuffed Pasta Shells
This meal is easy to make and great to freeze. Even if I don’t have a lot of time, I can make a double batch of these and I’ll have one meal for my family and one to share.
It doesn’t really take any extra time to make 2 dishes because everything cooks at the same time. I just need a bigger pot to boil the pasta shells in.
Stuffing the shells might take a little extra time, but my daughter helps me do it. It makes her feel needed and connected to the people we share with.
To make this into a freezer meal, I spray a disposable pan with baking spray, put the stuffed shells in, top with sauce and cheese, and wrap with foil. I write the directions right on the pan; preheat 375 degrees, cook for 30-45 minutes. Remove foil; cook for 5-10 minutes more.
- 1 Box Large Pasta Shells
- 11/2 cup Pasta Sauce (about 1 can)
- 16 oz Ricotta Cheese
- 1 cup Baby Spinach chopped
- ½ cup Fresh Basil
- ½ cup Grape Tomatoes chopped
- 1 cup Mozzarella
- 1 tsp Italian Seasoning
- Salt and Pepper
- ½ cup Parmesan
- Preheat oven to 375 and prepare a baking dish with nonstick baking spray.
- Boil a large pot of water for the pasta shells and cook them al dente, about 7-8 minutes. Drain them and lay them on wax or parchment paper to cool long enough so you can handle them.
- Meanwhile, spread ¾ cup pasta sauce in the baking dish and set the other pasta sauce aside. Set the Parmesan cheese aside for the top of the pasta. Then, combine the rest of the ingredients in a large bowl.
- Fill the pasta shells with 11/2-2 tbls of the ricotta mixture and place them on top of the sauce in the baking pan.
- Top with reserved sauce and Parmesan. Cover with foil and cook for 30 minutes. Remove the foil and cook for 5-10 minutes more to crisp up the edges of the pasta if desired.
Homemade freezer meals are great to have on hand. When we hear of a need we’re ready to serve our fellow man, and we don’t have to make excuses.
How do you make an effort to share a meal with your community? Want to help? Start by sharing this post, then #ShareaMeal!
This is a sponsored conversation written by me on behalf of Unilever. The opinions and text are all mine.
Is the mozzarella that you use shredded? Also, do you know how long this will keep in the fridge after it’s made? I’m excited to make this as a freezer meal but just wondering how quick we should plan on eating it once it’s made.
Hi Jessie! Thanks so much for asking. Yes, Shredded. And you’ll want to eat it within 3 days to be safe.
I noticed your recipe cook time says 30 minutes, but you said you write 45-50. Is the 45-50 cook time from frozen? Or should this be thawed before baking?
I would say 60-75 minutes for frozen. If you aren’t cooking from frozen then 30-45 minutes or until the cheese is bubbly on top. Sorry for the confusion!