Stuffed-shells don’t have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Butternut Squash Ravioli with Walnuts, Sage & Orange Brown Butter
When Adam and I were dating, we spent our first Valentine's Day together around the little dining table in my apartment. We were already convinced that we'd rather spend any romantic occasion with just the two of us at home...
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