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Dec 1, 2016 12:10 PM

Recipe: Homemade Cannabis-Infused Shells Stuffed With Pesto and Spinach

This time, we are going to teach you how to make your favorite Italian shell pasta stuffed with pesto and spinach. We bet you always wanted to infuse this dainty with cannabis. Do not be afraid to experiment with us! We guarantee that this cheesy edible will become one of your favorite dishes ever!

Are you ready to try? Let us start.

Tips Before You Start

Today’s homemade shells stuffed with pesto and spinach is an 8-servings dish. We are going to infuse this incredible dish with cannabis-infused olive oil. The recipe for this treat is very easy and does not require special equipment or ingredients. All you need is to buy some cannabis-infused olive in any nearby dispensary.

Good luck!

Equipment Needed

Shredder

Large mixing bowl

Large spoon

Pot

Strainer

Oven

Glass baking dish

Ingredients

4 ounces mozzarella cheese

15 ounces part-skim ricotta cheese (2%)

¼ cup parmesan cheese

¼ cup feta cheese

5 ounces pesto

3 tablespoons cannabis-infused olive oil

1 egg (large)

2 cups fresh spinach

12 ounces Jumbo shell pasta

1 tablespoon cooking oil

3 cups pasta sauce

1 loaf fresh bread (optional)

Instructions

  1. Finely shred mozzarella cheese and put it into a large mixing bowl.
  2. Add ricotta cheese, parmesan cheese, feta cheese, pesto, cannabis-infused olive oil, and egg.
  3. Use a large spoon to stir the ingredients.
  4. Roughly chop spinach and add it to the cheese mixture.
  5. Put the mixing bowl into the refrigerator.
  6. Let the cheese and spinach mixture sit in the refrigerator until it is time to use it.
  7. Cook Jumbo shell pasta in accordance with the directions on the box. A tip here: The shells should be al dente. We recommend you to boil them for about 12 minutes.
  8. Once the shells start to boil, add cooking oil to the boiling water. A tip here: The cooking oil will keep the shells from sticking to each other after they are drained.
  9. Stir the shells occasionally.
  10. Then, drain the shells and rinse them with cool water.
  11. Drain pasta once again and put it aside for a while.
  12. Preheat the oven to 350 degrees.
  13. Remove the cheese and spinach mixture from the refrigerator.
  14. Stuff each shell with about 3 tablespoons of the cheese and spinach mixture. A tip here: Use one hand to hold each shell open. Make sure that there is enough cheese and spinach mixture to fill the shell so that it stays just slightly open. The edges should be about ½ inch apart.
  15. Pour one cup of pasta sauce into the bottom of a glass baking dish.
  16. Use a brush to spread the pasta sauce evenly.
  17. Spread the stuffed shells tightly in the baking dish in a single layer. A tip here: If you place the shells too far from each other, they will dry out during the cooking process. That is why we recommend you to place as many shells in the baking dish as possible and as close to each other as they can be.
  18. Pour the remaining 2 cups of pasta sauce over the stuffed shells.
  19. Place the baking dish in the preheated oven.
  20. Bake the shells for 30 to 35 minutes until the sauce around the edges of the dish starts to boil.
  21. Remove the baking dish from the oven and let the shells cool for several minutes.
  22. Serve with some fresh bread.

We hope you liked our easy recipe. Enjoy your heady dinner and share our recipe with friends.

Do not forget that this dish is marijuana-infused and should be consumed responsibly. Do not eat too much at once and try to avoid getting behind the wheel after enjoying these potent cannabis-infused shells stuffed with pesto and spinach for the reasons of safety. Remember to keep it away from children and pets.

Have a nice and steady high!

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