NO RECIPE RECIPE: Spinach and Ricotta Jumbo Shells

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This is a good basic recipe for stuffed shells, but a little bland. I sautéed an onion and 4 cloves minced garlic in olive oil for 5 minutes, added salt and crushed red pepper, then added the spinach. I also mixed together a 1/2 cup Romano cheese to 1 pound Ricotta and the mozzarella, then mixed in the cooled sautéed spinach mixture for a wonderful filling! Piping it through a plastic bag keeps me from making a mess when stuffing the shells. Then I baked the stuffed shells for 15 minutes at 375 F. Always taste you filling, and adjust seasoning and/or cheese before stuffing, and it will be a hit.

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I thought that it was a neat idea but the taste just wasn't there for me. Sorry

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I used feta, and whole wheat penne for a quick dinner. The famiy absolutely loved it. Next time, I'll be adding a splash of lemon juice!

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This recipe is a little bland as is. I omitted olives and added crisp pieces of pancetta (which my husband loved. I also added chicken and mushrooms. I topped it off with garlic chip crumbles and tons of parm. We loved it in the end.

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Easy but a little boring. After reading the reviews, I expected it to be better than it was. Glad I tried it but won't make it again.

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I never know what else to do with ricotta cheese besides put it in lasagna. This was so quick and easy and the ricotta just melts into a nice sauce with the olive oil. I added chopped olives and sun dried tomatoes at the end and it was fantastic!

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This is how I normally make meals, chucking together a bunch of ingredients within arms reach without having to measure. For this I used some chopped fresh tomatoes, mushrooms and pepperoni in addition to the ingredients listed. I also had some marinated mozzarella. The best part of this dish was the cheesy sauce mixture left on the bottom of the bowls. I spread that on top of garlic bread as a kind of cheesy bruschetta. It's worth making for the cheese sauce alone.

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Do I smell a Blonde Joke coming on? Get real! Great job in opening up the process, Aida. I think your job is secure. Your No Recipe Recipes are a favorite part of your shows. Very basic and a lot of fun. And a comfort to those of us who always come up one ingredient shy when making a classic recipe. Someone got into my stash of olives this time, but I had a jar of artichoke hearts and a can of sardines. Couple those with the spinach, parsley and cheeses and I still came up with a great dish. Thanks for encouraging me to think while I'm cooking.

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Super easy and tasty! Amounts of cheese, olives, parsley and oil are all up to you based on how you like the sauce. I used a pint of ricotta, 1/2 cup of parmesan, 1/2 cup mozzeralla, 1/2 cup olives and 2 tablespoons parsley. I also used 3/4 cup pasta water and about 2 tablespoons of olive oil. I must mention this dish is not a good idea for making ahead. It should be made for when you are ready to serve.

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This is so much fun, I let my granddaughter decide the ingredients and we cook it together....whatever I have in the fridge