| 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 | 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 |
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
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