First off let me sprain my arm from patting myself on the back - this was in my inbox this morning: papas con caldo with grass fed beef made the Foodbuzz Top 9 today! The Foodbuzz Top 9 is a photo-driven collection of top-buzzed posts within the Foodbuzz community. Congratulations and thanks for being a part of Foodbuzz! Check it out here: http://www.foodbuzz.com/top9 and be sure to let your friends know. Exactly what I am doing - letting my friends know, check it out.
There are many dishes out there that most people make regularly, in fact they make them so often they have their own "secret" methods and ingredients that make these dishes even more special. Stuffed shells seem to be one of those dishes. I have never made stuffed shells before, I have made countless lasagnas but never stuffed shells so as a stuffed shell virgin I decided it was time to break out of this safety zone.
Being the rebel that I am I opted to come up with my own filling even though there is a very popular and easy to follow recipe right there on the back of the pasta box. I decided that I like spinach so spinach was added to my ricotta and since spinach likes nutmeg, nutmeg was added as well. I used mozzarella, brie, parmesan and white vermont cheddar since I like a big mix of cheese. Garlic, olive oil and salt and pepper rounded it all out. My sauce is san marzano tomatoes, garlic, fresh oregano and salt and pepper - simple. I liked stuffed shells they are delicious but way too precious for me since you have to fill each one- lasagana is so much easier. (see the steamy olive oil, pasta and cheesy goodness, mmmm)