I bought Chloe's Kitchen recently, so I've been cooking some things from it recently. First up were the Stuffed Shells with Arrabbiata Sauce. I had a homemade Arrabbiata sauce in Italy a million years ago, that was the best sauce ever, and I'm amazed it has taken me this long to make a homemade version of it. This version was tasty, but didn't quite live up to the memory I've totally put up on a pedestal in my mind. This was pretty simple, but took a bit of time for each component to come together. I switched up her garden ricotta and added cashews to make it creamier. Warning if you have this book and were thinking of making the recipe: there is not even close to enough filling for a shells that are called for! I had lots of sad leftover cooked shells that gave me a sad-face. I hate it when the ratios don't match up!
I think I want to do a stuffed shells, part 2 later this month, and come up with a different filling. Tofu ricotta is yummy and all that, but I think it would be fun to come up different fillings, ones that have more of a texture and flavor. Will report back!
Now let's talk about the garlic knots. These were amazing, super-simple, and Nik and I devoured them. Mostly Nik. I had froze half of the dough, because it said it made 40 knots (and that seemed like a lot for just two people.) Nik ate most of them and I unfroze the dough the next day to go with our stuffed shells leftovers. Definitely a keeper. Also, it's kinda fun tying dough in cute little knots.