King Arthur's Potica #ExtraordinaryBread #kingarthurbaking

King Arthur Baking Company's #ExtraordinaryBread contest has prompted me to try all sorts or new recipes—from ethnic to unusual. It has been a baking and taste treat and today's bake is one of my favorites, definitely a SPECIAL OCCASION bread! (We are eating one and freezing the other for Easter.) Another feature of this dough is that it can be refrigerated overnight, dividing the work over two days. King Arthur's website says this about Potica: Slovene families bake these traditional loaves using recipes handed down through generations. This is a rich bread for special occasions, filled with an abundant sweet filling of ground nuts and spice. It's so good you'll want to keep both loaves! 

Did not achieve as many swirls as is typical but the bread is so tasty so
now I'll have to make it again to perfect the technique!

Changes I'd make if doing this again: Instead of rolling the dough out to a 26" x 18" rectangle, adding filling and then cutting it into 2 loaves, I'd divided the dough and roll each half to a 12 x 18" rectangle, fill each, leaving a 1" margin on all sides—then roll it starting from the 18" long side. The reason: one the long, rectangle is cut, the filling oozes out of the cut end and is hard to contain! 

Potica  Yield: 2 loaves

PREP - 50 mins / BAKE - 50 to 55 mins / TOTAL 4 hrs 10 mins

 

INGREDIENTS

Dough

4 tablespoons (57g) unsalted butter, softened

1/4 cup (50g) granulated sugar

1 teaspoon (6g) salt

3/4 cup (170g) milk

2 large eggs

2 1/2 teaspoons instant yeast or active dry yeast

2 teaspoons vanilla extract

3 cups (361g) King Arthur Unbleached All-Purpose Flour

1/4 c1/2 cup (46g) dried potato flakes

Filling

4 1/2 cups (510g) chopped walnuts or pecans

3/4 cup (149g) granulated sugar

2 tablespoons (15g) King Arthur Unbleached All-Purpose Flour

1/4 teaspoon table salt

2 teaspoons ground cinnamon

3 large eggs

1/4 cup (57g) milk

1/4 cup (78g) maple syrup

1 teaspoon vanilla extract

2 teaspoons grated orange rind (zest), optional

Topping

1 large egg, beaten with 2 tablespoons water

1/4 cup (28g) finely chopped walnuts or pecans

 

INSTRUCTIONS

1. To make the dough: Place the butter, sugar, and salt in a large mixing bowl. 
2. Bring the milk to a simmer on the stove or in the microwave and pour over the ingredients. Stir briefly, then let the mixture cool to lukewarm.
   
3. While the mixture is cooling, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
4. When cooled, whisk in the eggs, yeast, and vanilla. Whisk about 1 cup of the all-purpose flour with the potato flour (or potato flakes) and stir into the wet ingredients. Add the remaining flour, mixing to form a soft dough.
   
5. Knead the dough for 8 to 10 minutes, until shiny and smooth. Cover the dough and let it rise for 1 hour, then refrigerate it for at least 1 hour, and as long as overnight.
   
6. To make the filling: Put the nuts, sugar, flour or Instant ClearJel, salt, and cinnamon in the bowl of a food processor or blender. Process in short bursts to grind the nuts.
7. With the food processor running, add the eggs, milk, maple syrup, and vanilla. Add the orange zest and pulse to incorporate.
   
8. To assemble: On a greased work surface, roll the dough into a 26" x 18" rectangle, with a long side facing you. 
   
9. Spread the filling evenly over the surface, leaving 1" of one long edge uncovered.

   

   Barry is using a offset spatula to spread the filling.

10. Roll the dough toward the uncovered edge, pinching to seal the seam and the ends to enclose the filling.

    

    I'm using a dough scrapper to assist in the rolling process.

    
11. Grease two 8 1/2" x 4 1/2" loaf pans and line with parchment. Cut the rolled-up dough in half, so that you end up with two logs about 13" to 14" long.
    
12. Working with one piece at a time, bring the ends of the log together to make a ring shape, pinching and sealing the spot where they meet to enclose the filling. Flatten the ring gently (it'll shape itself into a 6 1/2" to 7" oblong). 
    
13. Settle the ring into the bottom of the pan with its two sides next to one another (not on top of each other), and the original long seam facing down. Press the ring gently to spread it over the bottom and into the corners of the pan.  
    
14. Repeat with the second piece of dough and the second pan.
15. Cover the loaves and let them rise until puffy, up to 1 1/2 hours. Toward the end of the rise time, preheat the oven to 350°F.
    
16. When the loaves have risen, brush the tops with the beaten egg and sprinkle with the finely chopped nuts.
17. Bake the loaves for 50 to 55 minutes. Check the tops after 20 minutes, tenting with foil if necessary to keep them from over-browning. The breads are done when the centers read 190°F when measured with a digital thermometer.
    
18. Remove from the oven and let cool in the pans on a rack for 20 minutes before tipping out of the pans and returning to the rack to finish cooling completely. Store bread, well wrapped, on the counter for up to three days; freeze for longer storage.

The first cuts from the bread did not have as defined a pattern as those cut from the center that are displayed above 

Recipe without photos . . .Potica  Yield: 2 loaves   PREP - 50 mins / BAKE - 50 to 55 mins / TOTAL 4 hrs 10 mins

INGREDIENTS

Dough

4 tablespoons (57g) unsalted butter, softened

1/4 cup (50g) granulated sugar

1 teaspoon (6g) salt

3/4 cup (170g) milk

2 large eggs

2 1/2 teaspoons instant yeast or active dry yeast

2 teaspoons vanilla extract

3 cups (361g) King Arthur Unbleached All-Purpose Flour

1/4 c 1/2 cup (46g) dried potato flakes

Filling

4 1/2 cups (510g) chopped walnuts or pecans3/4 cup (149g) sugar

2 tablespoons (15g) King Arthur Unbleached All-Purpose Flour

1/4 teaspoon table salt

2 teaspoons ground cinnamon

3 large eggs

1/4 cup (57g) milk

1/4 cup (78g) maple syrup

1 teaspoon vanilla extract

2 teaspoons grated orange rind (zest), optional

Topping

1 large egg, beaten with 2 tablespoons water

1/4 cup (28g) finely chopped walnuts or pecans

 

INSTRUCTIONS

1. To make the dough: Place the butter, sugar, and salt in a large mixing bowl. 
2. Bring the milk to a simmer on the stove or in the microwave and pour over the ingredients. Stir briefly, then let the mixture cool to lukewarm.
3. While the mixture is cooling, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
4. When cooled, whisk in the eggs, yeast, and vanilla. Whisk about 1 cup of the all-purpose flour with the potato flour (or potato flakes) and stir into the wet ingredients. Add the remaining flour, mixing to form a soft dough.
5. Knead the dough for 8 to 10 minutes, until shiny and smooth. Cover the dough and let it rise for 1 hour, then refrigerate it for at least 1 hour, and as long as overnight.
6. To make the filling: Put the nuts, sugar, flour or Instant ClearJel, salt, and cinnamon in the bowl of a food processor or blender. Process in short bursts to grind the nuts.
7. With the food processor running, add the eggs, milk, maple syrup, and vanilla. Add the orange zest and pulse to incorporate.
8. To assemble: On a greased work surface, roll the dough into a 26" x 18" rectangle, with a long side facing you. 
9. Spread the filling evenly over the surface, leaving 1" of one long edge uncovered.
10. Roll the dough toward the uncovered edge, pinching to seal the seam and the ends to enclose the filling.
11. Grease two 8 1/2" x 4 1/2" loaf pans and line with parchment. Cut the rolled-up dough in half, so that you end up with two logs about 13" to 14" long.
12. Working with one piece at a time, bring the ends of the log together to make a ring shape, pinching and sealing the spot where they meet to enclose the filling. Flatten the ring gently (it'll shape itself into a 6 1/2" to 7" oblong). 
13. Settle the ring into the bottom of the pan with its two sides next to one another (not on top of each other), and the original long seam facing down. Press the ring gently to spread it over the bottom and into the corners of the pan.  
14. Repeat with the second piece of dough and the second pan.
15. Cover the loaves and let them rise until puffy, up to 1 1/2 hours. Toward the end of the rise time, preheat the oven to 350°F.
16. When the loaves have risen, brush the tops with the beaten egg and sprinkle with the finely chopped nuts.
17. Bake the loaves for 50 to 55 minutes. Check the tops after 20 minutes, tenting with foil if necessary to keep them from over-browning. The breads are done when the centers read 190°F when measured with a digital thermometer.
18. Remove from the oven and let cool in the pans on a rack for 20 minutes before tipping out of the pans and returning to the rack to finish cooling completely. Store bread, well wrapped, on the counter for up to three days; freeze for longer storage.

Hasselback Potatoes / Potato Fans

Beyond baked, Hasselback potatoes are a classy way to prepare, serve and enjoy spuds! We used to make them for fancy catering events at the Kirby House restaurant but Barry downsized the recipe for just two. 

He did a simple version adding a few herbs and Parmesan; other grated cheeses could be added, such as Cheddar (cooked bacon, grated Cheddar & chives would be good) or I’ve even seen thin slices of cheese inserted in some of the slits. Lots of possibilities. 

According to an Internet source, Hasselback potatoes got their name from the Swedish restaurant where they were invented and popularized. The restaurant was called Hasselbacken and these potatoes were first served there in 1953. The potatoes quickly gained popularity in Sweden for their tender baked potato interiors with their crispy, crunchy exteriors. As this dish gained popularity, this dish became known as Hasselback potatoes around the world.

 

Hasselback Potatoes / Potato Fans    2 servings

2 medium russet potatoes

3/4 teaspoon coarse salt

2 to 2 1/2 tablespoons melted butter

1/4 cup shredded Parmesan cheese

Optional -- chopped parsley, chopped chives or thyme leaves for garnish

1. Preheat oven to 450°. 
2. Scrub and dry the potatoes. 
3. Cut a thin sliver from one long side of a potato so that it sits flat. 
   
4. Position cut-side down between the handles of two wooden spoons. Using a sharp knife,make cuts in the potato 1/8” apart, stopping when knife hits the spoon handles. Repeat with remaining potato. 
   
   
   
   
5. Arrange potatoes cut side up in a baking dish of pan. Carefully drizzle each potato with melted butter and coarse salt being sure that butter and salt seep into the slices. 
   
6. Bake for 1 hour. Remove from the oven, sprinkle with Parmesan cheeses and bake for another 10 to 15 minutes, or until potatoes are tender. 
7. Garnish with extra herbs if desired.  

Recipe without photos . . . Hasselback Potatoes / Potato Fans    2 servings

2 medium russet potatoes

3/4 teaspoon coarse salt

2 to 2 1/2 tablespoons melted butter

1/4 cup shredded Parmesan cheese

Optional -- chopped parsley, chopped chives or thyme leaves for garnish

1. Preheat oven to 450°. 
2. Scrub and dry the potatoes. 
3. Cut a thin sliver from one long side of a potato so that it sits flat. 
4. Position cut-side down between the handles of two wooden spoons. Using a sharp knife,make cuts in the potato 1/8” apart, stopping when knife hits the spoon handles. Repeat with remaining potato. 
5. Arrange potatoes cut side up in a baking dish of pan. Carefully drizzle each potato with melted butter and coarse salt being sure that butter and salt seep into the slices. 
6. Bake for 1 hour. Remove from the oven, sprinkle with Parmesan cheeses and bake for another 10 to 15 minutes, or until potatoes are tender. 
7. Garnish with extra herbs if desired.

King Arthur’s Khachapuri (Georgian Cheese Bread)

This was the ideal recipe to showcase farm fresh eggs. Flavorful eggs (the way eggs are suppose to taste) combine with creamy cheese in a crisp bread “boat.”  I was also motivated to try this recipe because it is one of the Extraordinary Breads in King Arthur’s latest challenge with the winner earning a Baker's Dream Weekend!

It is indeed a challenging bread, time consuming too; definitely something for a special brunch, lunch or dinner. But seriously, it was way too much for a single serving for us! If I make it again I’d created six(6) smaller bread “boats” instead of four (4). I also am NOT a feta fan so I left it out; there was plenty of cheese without it. Using what I had on hand, I also substituted cream cheese for the ricotta with successful results. I also used dried herbs (half the amount called for) so I garnished with fresh thyme which is coming back after the winter freeze. 

Khachapuri (Georgian Cheese Bread)   Yield: 4 bread “boats”

Prep: 1 hr / Bake: 25 to 32 mins / Total: 1 hr 47 mins

INGREDIENTS

 

Dough

3 tablespoons (43g) unsalted butter

1 cup (227 g) milk

1 1/2 teaspoons granulated sugar or 1 tablespoon non-diastatic malt powder

1/2 teaspoon ground coriander

1 1/2 teaspoons (9g) table salt

2 teaspoons instant yeast or active dry yeast

2 ¾ cups (330g) King Arthur Unbleached Bread Flour)

Filling

2 cups (227g) shredded mozzarella or Muenster cheese

1/2 cup (113g) ricotta cheese (I used cream cheese)

1/2 cup (57g) crumbled feta cheese (I omitted & there was still plenty of cheese)

1 large egg

2 tablespoons (14g) King Arthur Unbleached Bread Flour

1/2 teaspoon table salt

1/2 to 1 teaspoon coarsely ground pepper

2 tablespoons coarsely chopped flat-leaf parsley

2 tablespoon finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs

4 teaspoons (19g) butter

INSTRUCTIONS

1. To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
2. Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.
3. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.
   
4. After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.
   
5. Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.
6. To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.
   
7. To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.
8. Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.
   
   
   
   
9. Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.
   
10. Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.
11. Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F.
12. Brush the exposed edges of the khachapuri with the egg wash, and bake for 15 to 20 minutes.
    
13. Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for 10 to 12 minutes more, until the egg is set. (Note: I did add eggs to 2 of the 4 breads; let the other 2 cool, wrapped them in foil and froze for later use.)
    
14. Remove from the oven and serve warm.
    
15. Store any leftover khachapuri, well wrapped, in the refrigerator for up to 5 days. 

King Arthur Baking Company’s website says this about this extraordinary bread: This soft, cheese-filled bread is the national dish of the country of Georgia. Part of its charm is that it varies by region; this open-faced Adjaruli version is filled with cheese and herbs, and garnished with an egg on top. Georgians typically serve khachapuri for breakfast or enjoy it at lunch; either way, it's a traditional way to welcome friends and family to the table. Using bread flour in this recipe makes the dough easier to work with, less prone to tear, and a sturdier "nest" for its substantial filling.

While there are many regional iterations of khachapuri, the Adjaruli version showcased here is probably the most familiar to Americans. Made in an oval, with an egg added for the second half of the bake, it's thought to evoke a boat, the ocean, and the sun, testament to the region of Adjara's location on the Black Sea. f

Recipe without photos . . .Khachapuri (Georgian Cheese Bread)   Yield: 4 bread “boats” Prep: 1 hr / Bake: 25 to 32 mins / Total: 1 hr 47 mins

INGREDIENTS

 

Dough

3 tablespoons (43g) unsalted butter

1 cup (227 g) milk

1 1/2 teaspoons granulated sugar or 1 tablespoon non-diastatic malt powder

1/2 teaspoon ground coriander

1 1/2 teaspoons (9g) table salt

2 teaspoons instant yeast or active dry yeast

2 ¾ cups (330g) King Arthur Unbleached Bread Flour)

Filling

2 cups (227g) shredded mozzarella or Muenster cheese

1/2 cup (113g) ricotta cheese (I used cream cheese)

1/2 cup (57g) crumbled feta cheese (I omitted & there was still plenty of cheese)

1 large egg

2 tablespoons (14g) King Arthur Unbleached Bread Flour

1/2 teaspoon table salt

1/2 to 1 teaspoon coarsely ground pepper

2 tablespoons coarsely chopped flat-leaf parsley

2 tablespoon finely chopped chives

Egg wash

1 large egg beaten with 1 teaspoon water

Garnish

4 large eggs

4 teaspoons (19g) butter

INSTRUCTIONS

1. To make the dough: Heat the butter and milk together in a small saucepan or in the microwave until the butter melts.
2. Place the sugar (or malt powder), coriander, and salt in a large bowl, and pour the hot milk over it, stirring to dissolve the sugar. Cool to lukewarm, about 100°F to 110°F.
3. Stir in the yeast and flour, mixing until a shaggy mass forms. Cover with plastic wrap or a reusable bowl cover and let rest for 10 minutes.
4. After the rest, knead until smooth; 8 to 10 minutes by hand, or 6 to 8 minutes at medium speed in a mixer. Knead in an additional 1 to 2 tablespoons flour if the dough is uncomfortably sticky.
5. Place the dough in a greased bowl, cover, and let rise for 1 to 1 1/2 hours, until it increases in size by at least one third.
6. To make the filling: Place all the ingredients in a large mixing bowl and beat to combine, or pulse everything together briefly with a food processor; leave some bits of the cheese intact.
7. To assemble: Line two baking sheets with parchment. Turn the risen dough out onto a lightly floured surface and divide it into four equal pieces, about 150g each.
8. Roll each piece into an oval shape about 10" long and 6" wide. Cover with greased plastic wrap, and let rest for 15 minutes.
9. Spoon one quarter of the cheese mixture (about 119g) into the center of each and spread to within 1" of the edges.
10. Pull the dough's edges up around the cheese, folding and twisting the ends to form a boat shape.
11. Cover and let rise for 20 minutes, or until puffy but not doubled. While the breads are rising, preheat the oven to 375°F.
12. Brush the exposed edges of the khachapuri with the egg wash, and bake for 15 to 20 minutes.
13. Remove from the oven and use the back of a spoon to make an indentation about 3" across in the filling of each khachapuri. Crack an egg into each, place a teaspoon of butter on top, and bake for 10 to 12 minutes more, until the egg is set.
14. Remove from the oven and serve warm.
15. Store any leftover khachapuri, well wrapped, in the refrigerator for up to 5 days

Trout with Garlic Lemon Butter Sauce – a stay-at-home dining experience!

We love salmon, we eat a lot of tilapia, but pan-fried trout is a favorite. Up to this point, we’ve eaten it in restaurants, the last time being several years ago in Colorado Springs at the Summit restaurant near Seven Falls. When we discovered fresh trout at an area grocery store, we grabbed up a package and I goggled recipes finding this gem at Julia's Album blog. Barry took over from there creating a absolutely delicious and perfectly cooked trout dinner complete with riced cauliflower and crunchy slaw with Mom's Celery Seed dressing. It was an elegant stay-at home dining experience for two (he cut the recipe in half)!

Trout with Garlic Lemon Butter  Sauce 4 servings

1.5 pounds trout or salmon, or arctic char - 2 large fish fillets with skin on the bottom

1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)

1/4 teaspoon Kosher salt to taste

2 tablespoons olive oil more, if needed

4 garlic cloves diced

3 tablespoons lemon juice freshly squeezed preferred

2 tablespoons white wine

2 tablespoons butter softened

1. Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
2. In a large skillet (large enough to fit 2 fish fillets), heat 2 tablespoons of olive oil on medium heat until heated but not smoking.  To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3 to 5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
3. Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2 to 4 minutes on medium heat (to prevent oil from burning). 
4. Remove the skillet from heat, close with the lid, and let the fish sit for 5 to10 minutes, covered, in the skillet, until flaky and cooked through completely.
5. After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
6. Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
7. Add fish to the pan, spoon sauce over the fish, top the fish and sauce, and serve.
   
   
   
   
   
   

Spinach & Artichoke Stuffed Shells

A great dish for Meatless Monday! The flavors and creamy richness of spinach-artichoke dip is transformed into a healthier main dish. Instead of cream cheese, pureed white beans are used the bind the filling used to stuff jumbo pasta shells. It’s a hearty vegetarian dinner or leave off the mozzarella cheese if you want to create a vegan dish.

I divided the shells into 2 smaller-slzed dishes; we ate one and froze the other.

Spinach & Artichoke Stuffed Shells    5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 to 2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
   
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
   
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
   
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
   
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
   
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread 1 1/2 cups marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
   
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed.
   
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

Recipe without photos . . .

Spinach & Artichoke Stuffed Shells   5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed. 
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes.