I'm making this dish before Isaac comes home to see if we like it...also, next time my daughter and her husband are here, we'll try it then, too.
This one is before the sauce went on:
This one after the sauce:
EDIT**** We did not like this recipe at all. But then after it sat for 2 days it had lots of flavor.......then we ate it....
I also got another cast iron skillet at a flea market today, it is all seasoned and ready to go. It should have been sand blasted, but don't know anybody that does it, so I cleaned and seasoned it myself. Also got a blue willow plate for 50C.......woohoo, I collect you know.
This recipe came from
Carries Sweet Life:
Jumbo Stuffed Shells
* 1 (12-ounce) package jumbo shells pasta
* 2 tablespoons olive oil
* 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes(couldn't find pancetta, so I used chicken breasts roasted in the oven)
* 2 pounds frozen spinach, thawed and drained
* 1 (15-ounce) container whole milk ricotta
* 1 cup grated asiago cheese
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon freshly grated nutmeg
Sauce:
* 1 tablespoon butter
* 1 garlic clove, minced
* 1 cup cream
* 2 cups grated asiago cheese, plus 1/4 cup
* 1/4 cup chopped fresh parsley
* 1/4 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
For the shells:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta or cubed chicken and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.
For the sauce:
Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.
Here's a picture of the birds nesting in my wisteria:
Steve working on the walk between the garage and the house:
