It was a simple start. I had some left over ricotta and the idea of it going to waste was simply unthinkable. So with a quick trip for more spinach, some mushrooms and more mozzarella I was ready to strike again.
This weekend’s feast was inspired by a ricotta and spinach stuffed shell recipe, once again hunted down on Pinterest (my food board of course). But I can never let a recipe be created without some tweaks, sometimes purely because I misread it. First of all, I read 24 oz of shells (that’s two large boxes worth.) Once I realized I had cooked a box too many of shells I knew something had gone terribly wrong. Yeah, I only needed 24 SHELLS. HAHA, so fun.
Things I adjusted intentionally, I used fresh bagged spinach vs. frozen (simply because that’s what was available to me,) secondly, I wanted to infuse the dish which chopped mushrooms, so I only used half a bag of spinach and made it a go with 8 medium mushrooms. This time I had enough mozzarella, yay! I didn’t have Italian seasoning, but I found a delightful garlic & wild porcini seasoning blend from Spice Merchants at our wonderful Downtown Market.
So what did I do with a bowl full of unused shells? Well I cut up some crabmeat with a “k” (for those of you who aren’t familiar with this term it’s fake crabmeat) chopped up more mushrooms and stuffed as many of those as possibly could fit in my second baking pan. Both pans ended up with a thin layer of sauce, shells, more sauce and a generous drizzle of mozzarella.
I can follow directions
My two pans baked covered in foil at 375 degrees for 35 minutes (at the 20-minute mark I rotated the left pan to the right and the right to the left – keeping things interesting.) As instructed in the recipe, I uncovered both pans at the 10-minute mark.
The results were bubbling, sizzling and perfumed the whole house with Italian comfort food smell. I’d consider 4 shells a serving. We have many more dinners of stuffed shells ahead of us.