I tried some Barilla Tortellini Cheese & Spinach packaged food I found on
the shelf at Wal-Mart. Very good. Filled pasta shells - cook in 10 minutes.
Anyone tried these?

I'd try making them myself but it seems like it would be a lot of work to
fill the pasta shells; also I am not aware of prepared pasta that would
work for this. I don't have the recipe for the cheese and spinach filling
either, though that would probably not be too hard to imitate - pureed
spinach and perhaps finely minced cheddar or whatever. Anyone make anything
like this?



--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

On Apr 10, 10:33*am, KenK > wrote:
> I tried some Barilla Tortellini Cheese & Spinach packaged food I found on
> the shelf at Wal-Mart. Very good. Filled pasta shells - cook in 10 minutes.
> Anyone tried these?
>
> I'd try making them myself but it seems like it would be a lot of work to
> fill the pasta shells; also I am not aware of prepared pasta that would
> work for this.

Wonton wrappers.

> I don't have the recipe for the cheese and spinach filling
> either, though that would probably not be too hard to imitate - pureed
> spinach and perhaps finely minced cheddar or whatever. Anyone make anything
> like this?
>
There's St. Louis style ravioli. It has beef, sometimes veal as well
and spinach.
A little spinach goes a long way when making filled pastas.


--Bryan

KenK said...

> I tried some Barilla Tortellini Cheese & Spinach packaged food I found
> on the shelf at Wal-Mart. Very good. Filled pasta shells - cook in 10
> minutes. Anyone tried these?
>
> I'd try making them myself but it seems like it would be a lot of work
> to fill the pasta shells; also I am not aware of prepared pasta that
> would work for this. I don't have the recipe for the cheese and spinach
> filling either, though that would probably not be too hard to imitate -
> pureed spinach and perhaps finely minced cheddar or whatever. Anyone
> make anything like this?


KenK,

On Death Row, the store bought shells wouldn't be a last meal request.

Homemade jumbo stuffed shells are great. There have to be a trillion
recipes on-line.

Personally, I wouldn't puree the spinach. Use frozen/thawed/squeezed dry
chopped spinach. There's nothing like seeing green cheese filling and
wondering what it is.

Use a pastry bag to fill them to overflowing! NO skimping!!!

The other trick is to boil the jumbo shells before al dente so they hold
their shape and don't fall apart in the filling process. They'll bake done
just fine.

Best,

Andy
--
Eat first, talk later.

Bobo Bonobo® wrote:

>> I'd try making them myself but it seems like it would be a lot of
>> work to fill the pasta shells; also I am not aware of prepared pasta
>> that would work for this.

> Wonton wrappers.

Or lasagna dough.

>> I don't have the recipe for the cheese and spinach filling
>> either, though that would probably not be too hard to imitate -
>> pureed spinach and perhaps finely minced cheddar or whatever. Anyone
>> make anything like this?

> There's St. Louis style ravioli. It has beef, sometimes veal as well
> and spinach.
> A little spinach goes a long way when making filled pastas.

Maybe it was spinach and ricotta, with some stronger cheese in small
quantities to add taste.

Andy wrote:

> The other trick is to boil the jumbo shells before al dente so they
> hold their shape and don't fall apart in the filling process. They'll
> bake done just fine.

Very true, also for cannelloni or paccheri. I sometimes stuff paccheri with
a spinach + ricotta mix or with a ragu + ricotta mix, and always partially
pre-cook the pasta I'm using.

"KenK" > wrote in message
...
>I tried some Barilla Tortellini Cheese & Spinach packaged food I found on
> the shelf at Wal-Mart. Very good. Filled pasta shells - cook in 10
> minutes.
> Anyone tried these?
>
> I'd try making them myself but it seems like it would be a lot of work to
> fill the pasta shells; also I am not aware of prepared pasta that would
> work for this. I don't have the recipe for the cheese and spinach filling
> either, though that would probably not be too hard to imitate - pureed
> spinach and perhaps finely minced cheddar or whatever. Anyone make
> anything
> like this?
>
>
>
> --
> "When you choose the lesser of two evils, always
> remember that it is still an evil." - Max Lerner
>
>

> I've made them with home-made pasta. Mix up cooked chopped spinach (one
> of the frozen packs is fine) and ricotta, mixed with grated parmesan, and
> fill the ravioli parcels. Not hard but I admit I got my wife to do the
> ravioli shaping - I'm not good with the fine-motor thingos.
From memory, I used a walnut sauce on them but I can't remember what else
was in it.
Hoges in WA