"Ozgirl" > wrote in message
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>
>
> "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.

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