Recipe - Pasta Shells Stuffed With Ricotta And Spinach ( Sept 1992)

1 pound Pasta shells
1 cup Ricotta or fresh cheese
One half cup Plus 3 T grated mozzarella
1 bn Spinach
1 Shallot
Salt; white pepper and
nutmeg
One half teaspoon Oregano
One fourth cup Parmesan cheese; grated
1 cup Tomato sauce
1 tablespoon Oil

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 Three fourths 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