
Hubby told me that his first try of some food affected his perception of those certain food in his early coming to the U.S. He lived in a dorm that had unsatisfactory variety and quality of dining hall meals. However, meal plan was mandatory for residents of the dorms. That's when he first tried food other than food that he had in our country. When he went out for dinner with some friends, he said that he didn't like spaghetti, lasagna, nor casseroles. Understood experiences hubby had, his friend told him that the taste of the food at the dining hall was not how it's supposed to be.
Tried to force myself to cook dishes other than Indonesian and Chinese food, I cooked this food last week. Stuffed pasta is one of my favorite dish from Italian food galore. After finding this recipe randomly from internet, I marked off ingredients that were available in my fridge and substituted ingredients that I didn't have that has 'similar' function. Hubby liked it much. I think I have to stop saying how much he likes my cooking since that's the default. I need to inform it if otherwise happens
Spinach-Stuffed Pasta
Adapted from
Taste of Home
Ingredients:
20 uncooked jumbo pasta shells
1 onion, chopped
1/4 cup grated Romano cheese, divided
2 garlic cloves, peeled
1 package (12 ounces) frozen chopped spinach
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1 can (8 ounces) tomato sauce
1/4 cup dry red wine or vegetable broth
Finely chopped rosemary
Pinch of salt
1/2 cup shredded part-skim mozzarella cheese

Cook pasta shells according to package directions. Meanwhile, sautee chopped onion and garlic until translucent. Add spinach, add pinch of salt. Cook for about 5 minutes. Let the mixture get cool. Add Romano cheese to the mixture.
Drain pasta. Scoop a spoon of spinach mixture to each pasta.
In a small bowl, combine the tomatoes, tomato sauce and wine. Spread about 1/2 cup sauce in an 11-in. x 7-in baking dish coated with cooking spray.. Sprinkle with rosemary. Arrange stuffed shells over sauce. Top with remaining sauce.
Cover and bake at 350° for 25 minutes. Uncover; sprinkle with mozzarella. Bake 8-10 minutes longer or until shells are heated through and cheese is melted.