{"id":68,"date":"2011-06-20T13:51:22","date_gmt":"2011-06-20T17:51:22","guid":{"rendered":"https:\/\/frogfood.peace.net\/?p=68"},"modified":"2011-08-02T20:37:06","modified_gmt":"2011-08-03T00:37:06","slug":"stuffed-shells","status":"publish","type":"post","link":"https:\/\/frogfood.peace.net\/index.php\/2011\/06\/20\/stuffed-shells\/","title":{"rendered":"Stuffed Shells"},"content":{"rendered":"

Is the food blog back?\u00a0 We’ll see, but for now, here’s something: my first ever stuffed shells!\u00a0 I’ve been wanting to make these for a while and finally assembled all the ingredients.\u00a0 The roasted tomato awesomesauce was part of the large quantity I put by in the freezer last summer, the chard was from the first farm share pickup of the season, and the basil came from the porch garden.<\/p>\n

As it often my way, I looked at an assortment of recipes and combined them into something I thought would work.\u00a0 The “ricotta” is mostly a cross between two different recipes in Veganomicon.\u00a0 My original plan was to mix in spinach, but since I had the chard, used that.\u00a0 Good thing, too, because without it, I would have been pretty short on stuffing, so definitely pick a green, or if you can’t stand the idea of vegetables mixed in, make extra ricotta.\u00a0 You could also modify this recipe slightly for lasagna, which would maybe be a little less fancy but also save the stuffing time, though you’d have a higher pasta ratio.<\/p>\n

The end result was quite delicious and I would definitely like to make this again.\u00a0 Leftovers have been fantastic.\u00a0 Even with the work of stuffing the shells, it was still pretty fast, and the most time-consuming part was our friend M. (who is a wonderful person, but a little slow in the kitchen) tearing and washing the chard.\u00a0 But if you use frozen greens, this is *really* fast.<\/p>\n

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Fresh out of the oven!<\/figcaption><\/figure>\n


\nStuffed Shells<\/strong><\/p>\n

for the stuffing<\/em><\/p>\n