I saw a recipe for stuffed shells with sausage and spinach. Looked pretty good. I decided to expand on that a little. Remember I said that I am Italian and I don’t use much when it comes to measurements. Bear with me. What I am going to say is prepare your stuffed shells – and their filling – however you do it that makes you happy. After all, that’s what it is all about. I’ll kinda guide you with what I made tonight – change it to your tastes – and how much you are making.
12 jumbo shells – cooked less than al dente (you want them still stiff enough to hold their shape while you stuff them, but not so stiff that you can’t stuff them) prere and set aside.
Filling: 1 small container ricotta cheese, 1 cup shredded mozzarella, 1 lb Italian sweet sausage (if all you have is links, cut open the casings and squeeze the meat into the pan) 1/4 cup parmesan cheese, 2 eggs, 3 tblsp cannabis infused olive oil, 1/4 teaspoon Italian seasonings.
1 jar sauce (or 12 oz of your homemade, if you desire)
In a pan, brown your sausage. Drain.
In a mixing bowl put your ricotta, mozzarella, parmesan, eggs, olive oil and sausage and seasoning. Mix it all together, incorporating everything.
In a baking dish, drizzle a small amount of your olive oil on the bottom , and then cover the bottom of the dish with a layer of sauce. Using the back of a spoon, spread it around.
Using a spoon, scoop a generous amount of filling into your prepared shells. Place each one into the baking dish, until you have used all of your shells. If you have left over filling, you can heap more on top of your already filled shells, or cook a few more shells. It’s really up to you. I choose to heap up those already prepared shells.
Cover your baking dish with foil and place in a 350* oven for 20 minutes. Remove from the oven, remove the foil. Drizzle a little bit of olive oil on top if you want to – then cover generously with one cup of shredded mozzarella. Put back in the oven for 10 minutes to incorporate the added olive oil and get that top layer of mozzarella all melty and gooey.
Remove from the oven, let set for five minutes. Spoon onto a plate. Pair with a hearty, crusty bread (and if you want some infused butter on that bread, have at it!!) and enjoy.
It’s not a lot of cannabis that you are ingesting. Just enough for a slight buzzy feeling about a half hour after dinner. It’s a nice, mellowing, relaxing amount.
That’s really it. It’s very filling. There is only two of us, and we each only ate 2 shells and were full. That’s okay. Lunch tomorrow!! You can also use it as a side with another dinner. A nice veal parm with a stuffed shell as a side… yeah…
So, that was dinner tonight. This morning, breakfast was cinnamon sugar toast with infused butter. And believe it or not, those two slices of toast got me far more buzzed than the stuffed shells did. Maybe there is something to this dosing stuff. Eh… I really don’t care. What I do care is that it knocked me out for a while and I had a very nice nap as a result. And even more importantly, it took care of my pain level, allowing me to sleep for a few hours.
Now that I have written this, I think I will try to go to sleep now. Pupito is telling me that he’d like me to lay down, so he can lay down too. He loves his Momma. If I get a few hours of sleep, maybe I will get my bike out tomorrow and take a ride – just to go to a Dunkin somewhere, get a coffee and just enjoy being out in the sunshine. This COVID is really making life sucky! Social distancing. People hoarding toilet paper. It’s insane. Being out on the bike will give me a little bit of normalcy. Yeah – I think that’ll be tomorrow’s plan – weather permitting, of course.
ETA: UPDATE: YOU CAN SUBSTITUTE ALFREDO SAUCE FOR THE RED SAUCE AND CHICKEN BREAST FOR THE SAUSAGE and completely change your dinner experience.
Have a High Night!
Everything Is Better With Budder! 