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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Mondavi, Pasta 6 Servings

INGREDIENTS

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 T Chopped fresh basil OR 1
teaspoon dried basil
Salt and pepper
1 Egg, lightly beaten
20 Pasta shells OR 1/2 pound
pasta
2 t Olive oil
1 c Spaghetti sauce, homemade OR
storebought
1/2 c Grated Parmesan cheese

INSTRUCTIONS

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  Recipe by: Woodbridge Recipes
www.woodbridgewines.com/  Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on  Apr 06, 1998

A Message from our Provider:

“Don’t let your worries get the best of you. Remember, Moses started out as a basket case”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 331
Calories From Fat: 174
Total Fat: 19.8g
Cholesterol: 87.2mg
Sodium: 1056.1mg
Potassium: 597mg
Carbohydrates: 12g
Fiber: 5.6g
Sugar: 2.1g
Protein: 29.1g


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