When I served this dish to my significant other, I was expecting the same
routine. He would salt the heck out of it, eat it and life would go on. What
I didn't expect was all the raving. From another room, I could hear his fork
clanging against the plate over and over. The compliments were bountiful,
and I was beaming with pride. Stuffed shells may now be marked off the
bucket list. Success!
Step 1: The wonderful recipe...
Though you may use canned marinara, I think it is much more fun to make your own.
Besides, you can actually control the ingredients.
2 cups Multi-Purpose Marinara
2 1/2 cups part skim ricotta cheese
1/2 cup of freshly grated Parmesan cheese
1/2 teaspoon of onion powder
1/2 teaspoon of dried oregano
1/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1 10 ounce package of frozen spinach - thawed, drained and squeezed dry
1 large egg yolk
1 clove of garlic, minced or squeezed through a garlic press
24 jumbo pasta shells - jumbo. Should be cooked prior to assembling this dish.
Time it just right so your seashells are not lying around getting clammy. You may
wish to make the cream sauce, then refrigerate it while the noodles are cooking.
Step 2: Gather your ingredients...
all of the ingredients for a recipe ahead of time. Measuring
and such can all be completed and out of the way, leaving
little to no room for errors such as missed ingredients.