Recipe - Stuffed Pasta Shells With Spinach And Ricotta

1 pound Fresh spinach
1/3 pound Whole milk mozzarella
cheese; grated
1/3 pound Whole milk ricotta cheese
One fourth cup Minced sundried tomatoes
2 Cloves garlic; minced
1 tablespoon Chopped fresh basil OR 1
teaspoon dried basil
Salt and pepper
1 Egg; lightly beaten
20 lg Pasta shells OR One half pound
pasta
2 teaspoon Olive oil
1 cup Spaghetti sauce; homemade OR
storebought
One half cup Grated Parmesan cheese

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
mediumfine.

Mix spinach, cheeses, sundried 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 1One half 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 1998Apr06

Recipe by: Woodbridge Recipes www.woodbridgewines.com/

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998