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Stuffed Pasta Shells With Spinach And Ricotta

Yield: 6 Servings

Ingredients and directions for this recipe

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

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

Hanneman/Buster/Mcrecipe 1998-Apr-06

See also:
Previous recipe Stuffed Pasta Shells
Next recipe Stuffed Patty Pan Squash

Or try one of these recipes:
Broiled Salmon With Dill - Country Living
Earthquake Cake #2