Recipe Review -- Stuffed Shells

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I have, since I've had children, shied away from dishes made with spinach. Not because I don't like spinach, but because it's green and, well, you know kids and green stuff. At least most kids. At least half of my kids. Since most dishes that contain spinach require you to mix the spinach in with the other ingredients, there's no way for a picky kid to eat the dish, yet still pass on the spinach. I have always had the policy that I don't make two meals. So, if I made a dish with spinach, I would be cooking for two-thirds of my family and the other two-thirds would just not eat. It just wasn't worth the fight.

But, I recently saw a recipe that I thought might just pass the lips of the picky eaters. And I was right! I have made stuffed shells before, just not with spinach. But, the picture looked awfully yummy to me and I decided that for this dish, it might be worth the fight. The great part was -- no fight. I actually watched in amazement as my pickiest kids (18 and 11 years) scarfed it down and went for seconds without a second look (I think their bodies later went into shock from all the vitamins). I believe the smell (Doug said he could smell this dish cooking all the way outside) and the appearance was so good that they decided if this is what spinach tastes like, then so be it!

So, if you have picky kids (and if you don't --lucky you), give this dish a try. If they don't like it, at least you can enjoy the leftovers!

I stuck to the recipe pretty closely, although I did not use all 24 shells (I must have stuffed mine fuller than they did). My Marinara Sauce was my regular sauce, found here. You could cut it back in quantity, or make the whole batch and freeze what you don't use for the shells. Or use your own sauce, or even a good jarred sauce -- whatever you like. This is a meatless meal, a low-fat dish and a low-budget dish, so it will most definitely be on our menu again. I served it with a simple tossed salad and a loaf of bread.


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