Side Pannel
Stuffed Pasta Shells with Spinach and Ricotta
Stuffed Pasta Shells with Spinach and Ricotta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta
Ingredients List
- 1 lb Fresh spinach
- 1/3 lb Whole milk mozzarella
- -cheese; grated
- 1/3 lb Whole milk ricotta cheese
- 1/4 c Minced sundried tomatoes
- 2 Cloves garlic; minced
- 1 tb Chopped fresh basil OR 1
- -teaspoon dried basil
- Salt and pepper
- 1 Egg; lightly beaten
- 20 lg Pasta shells OR 1/2 pound
- -pasta
- 2 ts Olive oil
- 1 c Spaghetti sauce; homemade OR
- -storebought
- 1/2 c Grated Parmesan cheese
Directions
Preheat oven to 375F. Wash and drain spinach. Remove thick stems. Place
spinach in a pot with just the water clinging to the leaves. Cover and cook
until spinach wilts. Drain in a sieve. When cool, squeeze dry and chop
medium-fine.
Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper.
Stir in egg.
Boil pasta shells until still slightly underdone, about 10 minutes. Drain
and transfer to a bowl. Toss with oil.
Spread spaghetti sauce in a baking dish just large enough to hold the pasta
shells in one layer. Fill each shell with about 1-1/2 tablespoons of the
spinach mixture, then arrange in dish filling side up. Sprinkle with
cheese. Cover and bake 45 minutes. Serves 4 or more
Notes: Perfect with Woodbridge Chardonnay
spinach in a pot with just the water clinging to the leaves. Cover and cook
until spinach wilts. Drain in a sieve. When cool, squeeze dry and chop
medium-fine.
Mix spinach, cheeses, sun-dried tomatoes, garlic, basil, salt and pepper.
Stir in egg.
Boil pasta shells until still slightly underdone, about 10 minutes. Drain
and transfer to a bowl. Toss with oil.
Spread spaghetti sauce in a baking dish just large enough to hold the pasta
shells in one layer. Fill each shell with about 1-1/2 tablespoons of the
spinach mixture, then arrange in dish filling side up. Sprinkle with
cheese. Cover and bake 45 minutes. Serves 4 or more
Notes: Perfect with Woodbridge Chardonnay
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