This pasta dish will soon become a family favorite. In a hurry? Use frozen spinach instead of fresh! Serve with garlic bread and a fresh salad for a complete meal that is delicious and healthy.
20 jumbo pasta shells (conchiglione; cannelloni or manicotti), cooked al dente and tossed with olive oil
1/2 lb fresh spinach leaves, washed and stems removed or 1 cup frozen spinach, thawed and squeezed dry of excess water
2 cloves garlic, minced
1/2 lb part-skim ricotta cheese
1/2 lb part-skim mozzarella cheese, grated
1 egg, lightly beaten
1 TB fresh basil leaves, finely minced
salt & freshly ground black pepper, to taste
2 tsp extra virgin organic olive oil
11/2 cups organic pasta sauce
1/2 cup freshly grated Parmigiano-Reggiano cheese
Cook shells until al dente based on package directions. Drain and toss with olive oil. Set aside.
Preheat oven to 375°F. If using fresh spinach, place in a pan with a bit of water, cover and cook over low until leaves are just wilted. Drain water from spinach and chop finely. If using frozen spinach, thaw completely and, squeeze all liquid from spinach. Chop finely. In large mixing bowl, blend spinach, garlic, ricotta, mozzarella, egg, basil, salt and pepper to make filling.
Spread a few tablespoons of pasta sauce on the bottom of a shallow baking dish, large enough to hold the shells in one layer. Fill each shell with a generous tablespoon of filling. Arrange shells in dish and pour remaining sauce over and around shells. Top with Parmigiano cheese. Cover with foil; bake until hot throughout, about 40 minutes.
To save for later baking, cover with plastic wrap and store in refrigerator for up to three days.
Chris & Bill
2 kids & 2 campin' dogs Oreo (Border) & Sandy (Border/Spitz)
05 King of the Road Royal Villa 5th wheel
04 Chev. Silverado 3500LT Duramax Diesel,Dually, V8 Allison 5 SPD
Offline
