Steeltown's Shells!

  • keni 2 years ago
    This is a really good off board friend of mine. He joined a year ago but this is his first post. What a good one, too! Nothing wrong with this recipe at all, and he's got the amounts and directions down good. :-)

    Here's what I did: I wanted to use the whole box of shells so I upped the ricotta to 16oz, used 12oz of mozzarella, grated and 6oz of Parmesan, grated. I used just under 9oz of fresh baby spinach.

    I piped the filling into the shells for ease and speed.

    I also had fresh tomatoes to use, so I diced two large ones in place of the canned.

    I used about 4 cups of my own sauce(a little more).

    The only thing I omitted was the oil cus... ummm... I forgot... :-/ ... and I used raw sugar instead of brown.

    Because I made more, I used a larger pan but the recipe as written prolly fits perfectly in a 9X13.

    I fed 6 greedy appetites with garlic, garlic bread(a rustic loaf with whole cloves baked in AND topped with garlic butter/herbs and baked again) and small mixed green salads.

    Spinach N Cheese Stuffed Shells
    Flag
  • mommyluvs2cook 2 years ago said:
    What a wonderful picture Keni!! I've only made stuffed shells once with great results...and as I remember it was similar to this recipe too ;) Looks cheesy!
    Flag
  • keni 2 years ago said:
    Thanks, luv! I'm trying to talk him into a cookoff, as we have a similar recipe we make... we'll see if that happens. ;-)

    You should give the shells a try.... not that I'm biased or anything.... but it's a really solid recipe.
    Flag
  • frankieanne 2 years ago said:
    I love the idea of putting fresh spinach leaves in the shells! I never would have thought of such a thing. It looks wonderful.
    Flag
  • keni 2 years ago said:
    I don't use frozen spinach, ever ... so this was right up my alley and it worked out great! :-)
    Flag
  • steeltown 2 years ago said:
    Yep, takes a lil more time to prepare using the fresh spinach, but well worth it!
    Flag
  • keni 2 years ago said:
    I've used fresh with pasta many times, but always just in the filling... I've never used it to layer like this. It didn't really take much more time, I didn't think...a few minutes is all. You're right, it was worth it. I liked that whole layer of spinach :-)
    Flag
  • pointsevenout 2 years ago said:
    Full of flavor. The shells were done to my liking, which is sometimes hard to do.
    Used dried basil. It does fit well in a 9x13. Recipe came out exactly to spec. Nothing wrong with this recipe.
    Flag
  • keni 2 years ago said:
    I texted him today and just told him one of the "toughest" regulars on GR reviewed his recipe.

    I think I made him a lil nervous cus I didn't tell him it was a good review, til he asked. That omission wasn't intentional, but it did make me smile when I got a reply "wow. Well, was it as least a good one??"

    Glad you tried it, dear sir, and glad it came out to spec as written, too. I hope you and Mother had a wonderful day, today! :-)
    Flag

Have a comment? Join this group first →