Stuffed pasta shells with spinach and ricotta
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Fresh spinach |
| ⅓ | pounds | Whole milk mozzarella cheese; grated |
| ⅓ | pounds | Whole milk ricotta cheese |
| ¼ | cup | Minced sundried tomatoes |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Chopped fresh basil OR 1 teaspoon dried basil |
| Salt and pepper | ||
| 1 | Egg; lightly beaten | |
| 20 | larges | Pasta shells OR 1/2 pound pasta |
| 2 | teaspoons | Olive oil |
| 1 | cup | Spaghetti sauce; homemade OR storebought |
| ½ | cup | 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 1-½ 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 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998