Stuffed pasta shells with spinach and ricotta

6 Servings

Ingredients

Quantity Ingredient
1 pounds Fresh spinach
⅓ pounds Whole milk mozzarella cheese; grated
⅓ pounds Whole milk ricotta cheese
¼ 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 larges Pasta shells OR 1/2 pound pasta
2 teaspoons Olive oil
1 cup Spaghetti sauce; homemade OR storebought
½ cup Grated Parmesan cheese

Directions

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 1-½ 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@...> on Apr 06, 1998

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