"Julie Bove" > wrote in message
...
> 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.