Artichoke and Spinach Stuffed Shells - A Lesson in Leftovers
I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation. It's also great exercise for your cooking muscles, which should never be confused with your following-a-recipe muscles.When you follow a recipe, you're tying to manipulate food into something fabulous that fits some beautifully idyllic description, or looks like some photoshop'd picture in a cookbook. When you're cooking with leftovers, you don't have as lofty of a goal. In fact, your usually just trying to keep something from going straight into the bin.
Much like a sports team that has nothing to lose, and plays great because of their free and easy attitude, the same thing often happens when cooking with leftovers. In fact, if I weren't so jetlagged, I'd come up with some brilliant metaphor for living life with this same approach.
As you'll see from the video, I think I succeeded. The would have been too long had I included the making of the b�chamel sauce, but we've done that one many times, and you can see that recipe video here. I just made a standard batch of white sauce, and tossed in a handful of grated Gruyere.
Anyway, I hope this video inspires you to take a look around the fridge, and fearlessly, and without any grand expectations, make something into something else. Enjoy!
Technical Note: Do not adjust your monitors! This was filmed at my mom's home on a dark winter's day, so the lighting is not very good. Although, it is kind of fitting for the subject.
Technical Note: Do not adjust your monitors! This was filmed at my mom's home on a dark winter's day, so the lighting is not very good. Although, it is kind of fitting for the subject.
Artichoke and Spinach Stuffed Shells Ingredients:
(recommended as a side dish)
(recommended as a side dish)
3 cups leftover spinach artichoke dip
1 generous cup ricotta cheese
1 egg
1 egg
salt and fresh ground black pepper to taste
red pepper flakes to taste
juice from one lemon
1 box jumbo shells
1 batch b�chamel sauce with 1 cup of grated cheese added to it at the end
1/2 cup grated Parmigiano-Reggiano cheese
Category Article Cheese, Pasta, Side Dish
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