Esta es una exhibición prevé de cómo se va ver la receta de 'Stuffed Pasta Shells With Spinach And Ricotta' imprimido.

Receta Stuffed Pasta Shells With Spinach And Ricotta
by Global Cookbook

Stuffed Pasta Shells With Spinach And Ricotta
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 6

Ingredientes

  • 1 lb Fresh spinach
  • 1/3 lb Whole lowfat milk mozzarella cheese, grated
  • 1/3 lb Whole lowfat milk ricotta cheese
  • 1/4 c. Chopped sundried tomatoes
  • 2 x Cloves garlic, chopped
  • 1 Tbsp. Minced fresh basil Or possibly 1 tsp. dry basil
  •     Salt and pepper
  • 1 x Egg, lightly beaten
  • 20 lrg Pasta shells Or possibly 1/2 lb. pasta
  • 2 tsp Extra virgin olive oil
  • 1 c. Spaghetti sauce, homemade Or possibly storebought
  • 1/2 c. Grated Parmesan cheese

Direcciones

  1. 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 till spinach wilts. Drain in a sieve. When cold, squeeze dry and chop medium-fine.
  2. Mix spinach, cheeses, sun-dry tomatoes, garlic, basil, salt and pepper.
  3. Stir in egg.
  4. Boil pasta shells till still slightly underdone, about 10 min. Drain and transfer to a bowl. Toss with oil.
  5. Spread spaghetti sauce in a baking dish just large sufficient to hold the pasta shells in one layer. Fill each shell with about 1-1/2 Tbsp. of the spinach mix, then arrange in dish filling side up. Sprinkle with cheese. Cover and bake 45 min.
  6. Serves 4 or possibly more
  7. Notes: Perfect with Woodbridge Chardonnay