| 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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