Date: 4/26/2012
Recipe: http://annies-eats.com/2009/02/27/sausage-and-spinach-stuffed-shells/
Modifications: I got diced tomatoes for the “chopped tomatoes” called for in the recipe – I’m not sure if there is a different thing actually called chopped tomatoes, but if there is, I couldn’t find it. I only made 2 8×8 pans, and for my preference, there wasn’t NEARLY enough sauce. I added a large can of crushed tomatoes to the top – a 28oz can split pretty evenly between both pans.
Time to table: 1 hour prep, ~1 hour baking time
Servings: Three 8×8 pans (but I got only 2 + some extra)
Ben: Love
Erin: Love
Annie: Like
Notes: This made a little more than 2 8×8 pans for me – but the remaining weren’t quite enough for another pan. I used my small pampered chef cookie scoop to stuff the shells – about 2 scoops per shell. I froze the 2nd 8×8 pan prior to the baking step. This is very similar to the other stuffed shells recipe we tried, but I liked this one better, especially since I knew to add a lot more sauce. The filling was especially rich and delicious, probably due to using sausage versus turkey.
Sure is easy to forget how laid back a meal can be without a toddler to prep, cajole, and clean up after at the same time. Seriously though, the fish was good, but the highlight of the meal for me was the rice. The recipe doesn’t lie when they say it tastes just like risotto without all the work, it was delicious.
