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Thread: Stuffed shells.

  1. #1
    Julie Bove Guest

    Default Stuffed shells.

    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.



  2. #2
    Ozgirl Guest

    Default Re: Stuffed shells.



    "Julie Bove" <[email protected]> wrote in message
    news:jgl88u$5dk$[email protected]..
    > 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.


    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.


  3. #3
    Julie Bove Guest

    Default Re: Stuffed shells.


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:jgl88u$5dk$[email protected]..
    >> 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.

    >
    > 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.


    These are big pasta shells that you boil first then stuff with cheese, cover
    with tomato sauce and bake.



  4. #4
    Ozgirl Guest

    Default Re: Stuffed shells.



    "Julie Bove" <[email protected]> wrote in message
    news:jglgvu$34m$[email protected]..
    >
    > "Ozgirl" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >>
    >> "Julie Bove" <[email protected]> wrote in message
    >> news:jgl88u$5dk$[email protected]..
    >>> 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.

    >>
    >> 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.

    >
    > These are big pasta shells that you boil first then stuff with cheese,
    > cover with tomato sauce and bake.


    Ah, you could probably put the spinach in raw then.


  5. #5
    Alice Faber Guest

    Default Re: Stuffed shells.

    In article <jgl88u$5dk$[email protected]>,
    "Julie Bove" <[email protected]> wrote:

    > 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?


    Cook the spinach first. Just wash the leaves and steam them until they
    wilt down. The volume change is dramatic. Then drain, squeeze the water
    out, and chop. If you don't do this, all the water the spinach loses
    when you cook it will make the stuffed shells soggy.

    On the other hand, I don't think leaving the egg out will make any
    difference.

    --
    "Isn't embarrassing to quote something you didn't read and then attack
    what it didn't say?"--WG, where else but Usenet

  6. #6
    W. Baker Guest

    Default Re: Stuffed shells.

    Julie Bove <[email protected]> wrote:
    : 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 saut? 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.


    You do have to reduce some of the liquid in the raw spinach or the result
    will be watery. YOu shoul dcook the spinach down(It doesn't take long)
    and then I woul dchop it and drain well, including squooshing it to remove
    water.

    Wendy

  7. #7
    Julie Bove Guest

    Default Re: Stuffed shells.


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:jglgvu$34m$[email protected]..
    >>
    >> "Ozgirl" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>
    >>>
    >>> "Julie Bove" <[email protected]> wrote in message
    >>> news:jgl88u$5dk$[email protected]..
    >>>> 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.
    >>>
    >>> 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.

    >>
    >> These are big pasta shells that you boil first then stuff with cheese,
    >> cover with tomato sauce and bake.

    >
    > Ah, you could probably put the spinach in raw then.


    Thanks!



  8. #8
    Julie Bove Guest

    Default Re: Stuffed shells.


    "Alice Faber" <[email protected]> wrote in message
    news:[email protected]..
    > In article <jgl88u$5dk$[email protected]>,
    > "Julie Bove" <[email protected]> wrote:
    >
    >> 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?

    >
    > Cook the spinach first. Just wash the leaves and steam them until they
    > wilt down. The volume change is dramatic. Then drain, squeeze the water
    > out, and chop. If you don't do this, all the water the spinach loses
    > when you cook it will make the stuffed shells soggy.
    >
    > On the other hand, I don't think leaving the egg out will make any
    > difference.


    Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
    difference and not in a good way. The end result was a sloppy mess.



  9. #9
    Julie Bove Guest

    Default Re: Stuffed shells.


    "W. Baker" <[email protected]> wrote in message
    news:jgm7ke$s3f$[email protected]..
    > Julie Bove <[email protected]> wrote:
    > : 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 saut? 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.
    >
    >
    > You do have to reduce some of the liquid in the raw spinach or the result
    > will be watery. YOu shoul dcook the spinach down(It doesn't take long)
    > and then I woul dchop it and drain well, including squooshing it to remove
    > water.



    Thanks!



  10. #10
    W. Baker Guest

    Default Re: Stuffed shells.

    Julie Bove <[email protected]> wrote:

    : "Alice Faber" <[email protected]> wrote in message
    : news:[email protected]..
    : > In article <jgl88u$5dk$[email protected]>,
    : > "Julie Bove" <[email protected]> wrote:
    : >
    : >> 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 saut? 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?
    : >
    : > Cook the spinach first. Just wash the leaves and steam them until they
    : > wilt down. The volume change is dramatic. Then drain, squeeze the water
    : > out, and chop. If you don't do this, all the water the spinach loses
    : > when you cook it will make the stuffed shells soggy.
    : >
    : > On the other hand, I don't think leaving the egg out will make any
    : > difference.

    : Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
    : difference and not in a good way. The end result was a sloppy mess.

    I make a vegetarian lasgna and have never used any egg. it is not a
    sloppy mess.

    Wendy

  11. #11
    Susan Guest

    Default Re: Stuffed shells.

    x-no-archive: yes

    On 2/5/2012 5:15 PM, W. Baker wrote:

    > I make a vegetarian lasgna and have never used any egg. it is not a
    > sloppy mess.
    >
    >

    I've done both, and I prefer to use egg, but as long as it's allowed to
    stand for 20-30 minutes after coming out of the oven, it's not sloppy
    without eggs, IME.

    Susan


  12. #12
    Julie Bove Guest

    Default Re: Stuffed shells.


    "W. Baker" <[email protected]> wrote in message
    news:jgmv1d$153$[email protected]..
    > Julie Bove <[email protected]> wrote:
    >
    > : "Alice Faber" <[email protected]> wrote in message
    > : news:[email protected]..
    > : > In article <jgl88u$5dk$[email protected]>,
    > : > "Julie Bove" <[email protected]> wrote:
    > : >
    > : >> 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 saut? 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?
    > : >
    > : > Cook the spinach first. Just wash the leaves and steam them until they
    > : > wilt down. The volume change is dramatic. Then drain, squeeze the
    > water
    > : > out, and chop. If you don't do this, all the water the spinach loses
    > : > when you cook it will make the stuffed shells soggy.
    > : >
    > : > On the other hand, I don't think leaving the egg out will make any
    > : > difference.
    >
    > : Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
    > : difference and not in a good way. The end result was a sloppy mess.
    >
    > I make a vegetarian lasgna and have never used any egg. it is not a
    > sloppy mess.


    Hmmm... Mine sure was! And it was vegetarian.



  13. #13
    Julie Bove Guest

    Default Re: Stuffed shells.


    "Susan" <[email protected]> wrote in message
    news:[email protected]..
    > x-no-archive: yes
    >
    > On 2/5/2012 5:15 PM, W. Baker wrote:
    >
    >> I make a vegetarian lasgna and have never used any egg. it is not a
    >> sloppy mess.
    >>
    >>

    > I've done both, and I prefer to use egg, but as long as it's allowed to
    > stand for 20-30 minutes after coming out of the oven, it's not sloppy
    > without eggs, IME.


    Maybe I didn't let mine set long enough. I only did 10 minutes.



  14. #14
    Ozgirl Guest

    Default Re: Stuffed shells.



    "Julie Bove" <[email protected]> wrote in message
    news:jgmues$q7p$[email protected]..
    >
    > "Alice Faber" <[email protected]> wrote in message
    > news:[email protected]..
    >> In article <jgl88u$5dk$[email protected]>,
    >> "Julie Bove" <[email protected]> wrote:
    >>
    >>> 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?

    >>
    >> Cook the spinach first. Just wash the leaves and steam them until
    >> they
    >> wilt down. The volume change is dramatic. Then drain, squeeze the
    >> water
    >> out, and chop. If you don't do this, all the water the spinach loses
    >> when you cook it will make the stuffed shells soggy.
    >>
    >> On the other hand, I don't think leaving the egg out will make any
    >> difference.

    >
    > Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
    > difference and not in a good way. The end result was a sloppy mess.


    Ricotta shouldn't go sloppy. Try to get a dry one from a deli, I find
    the carton type more creamy in texture. I used to like the smoother one
    when doing Weight Watcher's. Sometimes for breakfast I would mix a bit
    of liquid sweetener through it and spread on toast, top with cinnamon
    and put under the grill for a little bit, wonderful


  15. #15
    Tiger Lily Guest

    Default Re: Stuffed shells.

    On 2/4/2012 11:40 PM, Julie Bove wrote:
    > Or should I cook it and cool it first?
    >
    > Thanks.


    yup

  16. #16
    Tiger Lily Guest

    Default Re: Stuffed shells.

    On 2/5/2012 3:02 AM, Ozgirl wrote:
    >
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:jglgvu$34m$[email protected]..
    >>
    >> "Ozgirl" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>
    >>>
    >>> "Julie Bove" <[email protected]> wrote in message
    >>> news:jgl88u$5dk$[email protected]..
    >>>> 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.
    >>>
    >>> 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.

    >>
    >> These are big pasta shells that you boil first then stuff with cheese,
    >> cover with tomato sauce and bake.

    >
    > Ah, you could probably put the spinach in raw then.

    too much shrinkage on the spinach

    a massive pot of fresh usually cooks down to 4 servings for us

    kate

  17. #17
    Julie Bove Guest

    Default Re: Stuffed shells.


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:jgmues$q7p$[email protected]..
    >>
    >> "Alice Faber" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> In article <jgl88u$5dk$[email protected]>,
    >>> "Julie Bove" <[email protected]> wrote:
    >>>
    >>>> 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?
    >>>
    >>> Cook the spinach first. Just wash the leaves and steam them until they
    >>> wilt down. The volume change is dramatic. Then drain, squeeze the water
    >>> out, and chop. If you don't do this, all the water the spinach loses
    >>> when you cook it will make the stuffed shells soggy.
    >>>
    >>> On the other hand, I don't think leaving the egg out will make any
    >>> difference.

    >>
    >> Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
    >> difference and not in a good way. The end result was a sloppy mess.

    >
    > Ricotta shouldn't go sloppy. Try to get a dry one from a deli, I find the
    > carton type more creamy in texture. I used to like the smoother one when
    > doing Weight Watcher's. Sometimes for breakfast I would mix a bit of
    > liquid sweetener through it and spread on toast, top with cinnamon and put
    > under the grill for a little bit, wonderful


    No delis here that I know of sell it. And we don't actually have delis here
    anyway. There are deli departments that sell sliced meat and cheese. The
    only Ricotta we can get comes in tubs.



  18. #18
    Ozgirl Guest

    Default Re: Stuffed shells.



    "Julie Bove" <[email protected]> wrote in message
    news:jgn5ck$sao$[email protected]..
    >
    > "Ozgirl" <[email protected]> wrote in message
    > news:[email protected]..
    >>
    >>
    >> "Julie Bove" <[email protected]> wrote in message
    >> news:jgmues$q7p$[email protected]..
    >>>
    >>> "Alice Faber" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> In article <jgl88u$5dk$[email protected]>,
    >>>> "Julie Bove" <[email protected]> wrote:
    >>>>
    >>>>> 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?
    >>>>
    >>>> Cook the spinach first. Just wash the leaves and steam them until
    >>>> they
    >>>> wilt down. The volume change is dramatic. Then drain, squeeze the
    >>>> water
    >>>> out, and chop. If you don't do this, all the water the spinach
    >>>> loses
    >>>> when you cook it will make the stuffed shells soggy.
    >>>>
    >>>> On the other hand, I don't think leaving the egg out will make any
    >>>> difference.
    >>>
    >>> Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
    >>> difference and not in a good way. The end result was a sloppy mess.

    >>
    >> Ricotta shouldn't go sloppy. Try to get a dry one from a deli, I find
    >> the carton type more creamy in texture. I used to like the smoother
    >> one when doing Weight Watcher's. Sometimes for breakfast I would mix
    >> a bit of liquid sweetener through it and spread on toast, top with
    >> cinnamon and put under the grill for a little bit, wonderful

    >
    > No delis here that I know of sell it. And we don't actually have
    > delis here anyway. There are deli departments that sell sliced meat
    > and cheese. The only Ricotta we can get comes in tubs.


    That's a pain, all supermarkets here sell ricotta, cottage and fetta etc
    fresh in the deli dept where the olives, dried tomatoes etc are.



  19. #19
    Julie Bove Guest

    Default Re: Stuffed shells.


    "Ozgirl" <[email protected]> wrote in message
    news:[email protected]..
    >
    >
    > "Julie Bove" <[email protected]> wrote in message
    > news:jgn5ck$sao$[email protected]..
    >>
    >> "Ozgirl" <[email protected]> wrote in message
    >> news:[email protected]..
    >>>
    >>>
    >>> "Julie Bove" <[email protected]> wrote in message
    >>> news:jgmues$q7p$[email protected]..
    >>>>
    >>>> "Alice Faber" <[email protected]> wrote in message
    >>>> news:[email protected]..
    >>>>> In article <jgl88u$5dk$[email protected]>,
    >>>>> "Julie Bove" <[email protected]> wrote:
    >>>>>
    >>>>>> 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?
    >>>>>
    >>>>> Cook the spinach first. Just wash the leaves and steam them until they
    >>>>> wilt down. The volume change is dramatic. Then drain, squeeze the
    >>>>> water
    >>>>> out, and chop. If you don't do this, all the water the spinach loses
    >>>>> when you cook it will make the stuffed shells soggy.
    >>>>>
    >>>>> On the other hand, I don't think leaving the egg out will make any
    >>>>> difference.
    >>>>
    >>>> Okay. Thanks. Leaving the egg out when I made lasagna made a HUGE
    >>>> difference and not in a good way. The end result was a sloppy mess.
    >>>
    >>> Ricotta shouldn't go sloppy. Try to get a dry one from a deli, I find
    >>> the carton type more creamy in texture. I used to like the smoother one
    >>> when doing Weight Watcher's. Sometimes for breakfast I would mix a bit
    >>> of liquid sweetener through it and spread on toast, top with cinnamon
    >>> and put under the grill for a little bit, wonderful

    >>
    >> No delis here that I know of sell it. And we don't actually have delis
    >> here anyway. There are deli departments that sell sliced meat and
    >> cheese. The only Ricotta we can get comes in tubs.

    >
    > That's a pain, all supermarkets here sell ricotta, cottage and fetta etc
    > fresh in the deli dept where the olives, dried tomatoes etc are.


    We couldn't even get fresh mozzarella here until recently and only a few
    stores sell it. I only know of one that sells fresh feta. That one also
    has bulk olives. Only a couple of others do the bulk olives.



  20. #20
    Peppermint Patootie Guest

    Default Re: Stuffed shells.

    In article <jgm7ke$s3f$[email protected]>,
    "W. Baker" <[email protected]> wrote:

    > You do have to reduce some of the liquid in the raw spinach or the result
    > will be watery. YOu shoul dcook the spinach down(It doesn't take long)
    > and then I woul dchop it and drain well, including squooshing it to remove
    > water.


    Yup. Susan taught me to microwave fresh spinach I'm going to use in a
    recipe (in that case: left over roast lamb, feta, and spinach in a
    low-carb tortilla).

    PP
    --
    "What you fail to understand is that criticising established authority by means
    of argument and evidence is a crucial aspect of how science works."
    - Chris Malcolm

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