Category: Pasta

1 lb Fresh spinach

1/3 lb Whole milk mozzarella cheese, grated

1/3 lb Whole milk ricotta cheese

1/4 cup Minced sundried tomatoes

2 Cloves garlic, minced

1 tbsp Chopped fresh basil OR 1 teaspoon dried basil

Salt and pepper

1 Egg, lightly beaten

20 large Pasta shells OR 1/2 pound pasta

2 tsp Olive oil

1 cup Spaghetti sauce, homemade OR storebought

1/2 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 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