Holy cow this year has been going by fast! We are already at the end of our 6 month rotation with chef Curtis Stone. His cookbooks and recipes have been a real winner in our home so I know we will continue to share many of his recipes. This one below didn't go exactly as planned but it was good. And cheesy. I think cheesy is a very good thing when it comes to recipes.
So......to start with I don't always follow recipes. They are more like guidelines and I adapt per our taste and sometimes, ingredients on hand. I happened to have Manicotti shells in the pantry. Well, that's similar, right? So I proceeded to make my mixture of yummy spinach and ricotta and planned to stuff the cooked shells.
The texture of a cooked Manicotti shell is a challenge to hold. It's wiggly and uncooperative and the ooey mixture of spinachy-cheese is half in and half dripping off off the sides as I try to fill a shell.
Comical actually, my hands were covered in the filling before I was done.
I did manage to get a good tray of these babies ready for dinner and they were very good. We'll miss you headlining at I ♥ Cooking Club, Curtis, but we will definitely keep you i the kitchen.
Check out I ♥ Cooking Club and see what others served up for Curtis Stone's last week as head chef.
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