Monday, November 8, 2010

ricotta shells

taken from
step 1: cook box o' large shells.  find out someone at the grocery store is incompetent and 50% of the shells are in pieces

step 2: swear
step 3: defrost 2 boxes frozen spinach
step 4: mix 2 cups skim ricotta, 2/3 cups panko, 1/4 cup parmesan, 1/4 teas nutmeg, and 1/8 teas salt; set aside
step 5: saute whole onion and 3-4 garlic cloves and 1 bunch fresh basil until translucent
step 6: using brand new [birthday] stick blender, blend the shit out of the onions with some spinach juice until pureed
step 7: defrost homemade marinara sauce and hope all frozen chunks break up
step 8: blend spinach, 1 egg white and onion goo, mix with ricotta mixture until combined
step 9: smoosh spinach mixture into frosting piping bag and cut large hole in bottom
step 10: spoon thin layer of marinara into greased 9x13 pan, stuff one glob of spinach into each shell, and hope to find enough intact shells to fill pan
step 11: top shells with remaining marinara and 1/4 cup parmesan
step 12: take remaining broken pieces of pasta and layer with remaining spinach stuff and jarred cheapass low fat/low sodium alfredo
step 13: bake at 375 for 30 minutes until bubbly

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