Stuffed shells.
"Ozgirl" > wrote in message
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> "Julie Bove" > wrote in message
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>> "Ozgirl" > wrote in message
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>>> "Julie Bove" > wrote in message
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>>>> 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.
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>>> It cooks so quickly I would not cook it first in lasagne but am not sure
>>> about what you mean by shells. If I cooked it at all I would do it for
>>> about a minute or so only (wet the spinach and cook in a saucepan with a
>>> lid. On a side note, I always use fresh spinach in meals that call for
>>> it because the frozen stuff really doesn't do anything for me and on the
>>> few times I have used it, it made made the dish watery.
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>> These are big pasta shells that you boil first then stuff with cheese,
>> cover with tomato sauce and bake.
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> Ah, you could probably put the spinach in raw then.
Thanks!
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