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Full Online Book HomeLearning KitchenPasta And Pastasauces - Shells Stuffed With Ricotta And Spinach
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Pasta And Pastasauces - Shells Stuffed With Ricotta And Spinach Post by :DollaBill Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2056

Click below to download : Pasta And Pastasauces - Shells Stuffed With Ricotta And Spinach (Format : PDF)

Pasta And Pastasauces - Shells Stuffed With Ricotta And Spinach

20 jumbo pasta shells
2 cups tomato sauce
1/4 cup finely chopped onions
4 cloves garlic, minced
1/2 teaspoon dried basil
1 container (16 ounces) reduced-fat ricotta cheese
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
2 packages (10 ounces each) frozen chopped spinach, thawed, drained and squeezed dry


Preheat oven to 350 degrees F. Coat a 13-inch x 9-inch baking dish with no-stick spray and set aside.

Cook shells in a large pot of boiling water according to package directions. Drain, rinse with cold water and drain again.

While shells are cooking, stir together tomato sauce,onions, garlic and basil in a small saucepan. Bring to a simmer over medium heat, then reduce heat to low.

In a medium bowl, stir together cheese, pepper and nutmeg. Add spinach and mix well. Spoon about 3 tablespoons of mixture into each shell.

Spread a few spoonfuls of tomato sauce in bottom of prepared baking dish. Add shells, setting them upright. Spoon on remaining sauce. Bake at 350 degrees F for 25 minutes, or until sauce is bubbly and shells are heated through.
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2 Tblsp butter 1 small onion, chopped 2 cloves garlic, minced 8 oz. Camembert, diced 2 eggs 2 cup tomato sauce (see below) 1-1/2 cups Ricotta cheese 1 cup fresh parsley, chopped 1/2 cup Parmesan cheese 25 large pasta shells Over medium heat, melt butter. Add onion and garlic. Cook, stirring until onion is limp. Reduce heat to low. Add Camembert and stir until soft. Remove from heat. Mix egg, Ricotta, parsley and half the Parmesan. Stir in the Camembert mixture. Cook shells in boiling water until tender (about 9 minutes). Drain; rinse with cold water. Stuff each shell with
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