| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Cooking liv, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
lg |
Yellow onion; chopped |
| 1 |
ts |
Dried basil; crumbled |
| 1 |
ts |
Crumbled |
| 1 |
|
Bay leaf |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Red pepper flakes |
|
|
Black Pepper and salt |
| 1 |
cn |
(1 pound) low-sodium tomatoes chopped with their juice |
| 2 |
tb |
Low-sodium tomato paste |
| 16 |
|
Extra large shells |
| 1/2 |
c |
Grated Parmesan cheese |
| 1 |
c |
Part-skim ricotta cheese |
| 10 |
oz |
Frozen chopped spinach; thawed and drained |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
|
Egg white |
INSTRUCTIONS
Heat the olive oil in a heavy saucepan over moderate heat for 1 minute. Add
the onion, basil, oregano, bay leaf, half of garlic, red pepper, and salt
and pepper; cook, uncovered, until the onion is soft-about 5 minutes.
Remove 2 tablespoons of the mixture from the skillet and set aside.
Reduce the heat to low, add the tomatoes and tomato paste, and cook,
uncovered, for 20 minutes, stirring occasionally. Set aside.Meanwhile, cook
the pasta shells according to package directions, omitting the salt. Rinse
with cold water and drain.
Preheat the oven to 375 degrees F. To prepare the filling, combine 1/4 cup
of the Parmesan cheese in a medium-size bowl with the ricotta cheese,
spinach, nutmeg, egg white, the remaining garlic and pepper, and the
reserved onion mixture. Mix well.
Spoon half the tomato sauce into an ungreased 9x9x2-inch baking dish. Spoon
3 tablespoons of the cheese filling into each shell, and place in the pan.
Repeat until all the shells are used. Top with the remaining sauce. Cover
with aluminum foil and bake for 25 minutes. Uncover, sprinkle the remaining
Parmesan cheese on top, and bake, uncovered, 5 minutes longer.
Yield: 4 serving
Recipe By : COOKING LIVE SHOW #CL8741
Posted to MC-Recipe Digest V1 #252
Date: Sun, 20 Oct 1996 13:16:59 -0500
From: "Jon and Angele Freeman" <jfreeman@netusa1.net>
A Message from our Provider:
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