Angela wanted me to buy some fresh spinach for green smoothies. And I want
to make some stuffed shells. With spinach in them. I don't think I have
ever made the cheese stuffed shells from scratch. Way back before we knew
of the food allergies, I used to buy frozen ones. And I can still do that
for Angela but due to the eggs in them, I can't eat them.

I have run across at least one recipe that doesn't require the egg. It's
just a mix of ricotta and parmesan cheese in it. Ah but the spinach part.
All of the recipes I see call for frozen spinach, thawed and juices squeezed
out.

I have made plenty of lasagna using spinach. I know I have used frozen, but
I also think I have used fresh. I remember just chopping it finely and
adding it to the cheese. But perhaps this would work differently in lasagna
because you let it sit after baking and the juices would be absorbed? I do
put other veggies in my lasagna and I do sauté them first.

So my question is... Do you think I could just chop the spinach finely and
add it to the cheese? Or should I cook it and cool it first?

Thanks.