I found this recipe to be less labor intensive than I feared, but it definitely needs some tweaking. Here are my recommendations:
I just used one egg, and mixed it in with the ricotta, that way you don't need to wait for the meat mixture to cool before adding it. I also question whether the spinach needs to be cooked before adding, but I did do that.
I would only use a 1/2 lb of meat, and garlic salt/pepper it. Adding the meat to the red sauce rather than the shell stuffing is also an option.
The white sauce needs something. I would suggest adding white wine and/or a minced garlic clove to give it more depth. I also cut the chicken buillion to 1 tsp., but I think you could omit it completely if you added the wine/garlic.
I sprinkled the top of the dish with mozzarella/parmesean, and it could use it before the white sauce is added also.
All in all the premise of this dish is a good one, and I wasn't intimidated by the labor (it took about 45 min. total to put together from start to finish). I think if you try these variations above, it could be a really spectacular dish.
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I found this recipe to be less labor intensive than I feared, but it definitely needs some...