| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Pasta shells |
| 1 |
c |
Ricotta or fresh cheese |
| 1/2 |
c |
Plus 3 T grated mozzarella |
| 1 |
bn |
Spinach |
| 1 |
|
Shallot |
|
|
Salt; white pepper and nutmeg |
| 1/2 |
ts |
Oregano |
| 1/4 |
c |
Parmesan cheese; grated |
| 1 |
c |
Tomato sauce |
| 1 |
tb |
Oil |
INSTRUCTIONS
1. Clean spinach.
2. Heat oil in a pan and add chopped shallot and spinach. Season with a
little salt and pepper and cook stirring occasionally until all the liquid
has evaporated. ( or use frozen 3/4 cups)
3. Let cool. Squeeze out any liquid that may still be there.Chop spinach
finely.
4. Mash ricotta, add mozzarella, half the parmesan, the spinach, salt ,
pepper, nutmeg, and oregano.Mix everything.
5. Cook shells in plenty of boiling salted water al dente. Drop into cold
water. Drain.
6. Place half of the tomato sauce in the bottom of a Pyrex.
7. Stuff the shells with the ricotta mixture and place them stuffing side
down on top of the sauce.
8. Pour rest of sauce on top of shells and sprinkle parmesan.
9. Bake in a pre heated oven at 350F for 20 minutes.
Recipe by: Miriam Podcameni Posvolsky
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Sep 11, 1997
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