Could not find shells. Had manicotti on hand. Didn't have time to freeze a manicotti casserole, so had to cook the manicotti first. Rather than fight the soft noodles that were tearing anyway, we tore the manicotti into sheets & used them like lasagna. Doubled the recipe (only 700ml sauce tho), used 8 ounces of pasta. Layered: first a touch of tomato sauce: then spinach mixture, tom sc, pasta, ending w/sc & then the 'mozz'. Baked as directed. Added onion, garlic & salt, but otherwise made no extra additions (well, I did substitute some ricotta for some cottage cheese; and a little parmesan, and of all things, queso fresco for all the mozzerella - still very yummy). USED FRESH SPINACH, AND SHOULD HAVE VERY LIGHTLY STEAMED WELL SPUN SPINACH IN ORDER TO REMOVE A LITTLE OF THE MOISTURE, BUT THE CASSEROLE WAS NOT UTTERLY RUINED BY THE BIT OF MOISTURE IN THE BOTTOM OF THE CASSEROLE. I WAS AFRAID IT WOULD BE WHEN WE CUT INTO THE BEAUTIFUL CASSEROLE, BUT THE FLAVOR WAS: LASAGNA-LITE. This did not compare directly to a meaty lasagna, but my husband is quite pleased w/the results & so am I. My boys think the only way to go is gobs of meat & cheese, but hubs, daughter & I know better, & hope they will someday too. We love a meaty/cheesy lasagna, but are changing: won't always eat that way. A little leftover. Served w/fresh salad: so downed 20oz. of greens between the five of us, along w/a cucumber, tomato, onion, & some garlic. That's what I call: Yummy, nutritious success!
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Could not find shells. Had manicotti on hand. Didn't have time to freeze a manicotti...