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Full Online Book HomeLearning KitchenPasta And Pastasauces - Spinach And Noodle Ring
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Pasta And Pastasauces - Spinach And Noodle Ring Post by :coachlois Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2764

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Pasta And Pastasauces - Spinach And Noodle Ring

8 Ounces Broad Egg Noodles
2 (10 Oz.) Pkgs Frozen Chopped Spinach
1/2 Cup Butter
1 Chopped Onion
3 Eggs, slightly beaten
1 Cup Sour Cream
1 Teaspoon Salt


Preheat oven to 350° F. Cook noodles according to package directions.Defrost spinach and drain very well. Mix noodles and spinach together.

Saute onion in butter until lightly browned. Add onion, eggs and sour cream to noodle mixture; blend well.Pour into greased 6 cup ring mold.

Place mold in pan of hot water and bake for 45 minutes.Unmold to serve.
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1/2 (10 oz.) pkg. frozen spinach -- thawed and squeezed dry 1/4 cup feta cheese -- crumbled 1/4 cup small curd cottage cheese -- drained a bit 1/8 cup egg substitute 14 jumbo pasta sheels 8 oz. no-salt added tomatoes -- undrained 2 tbsp. tomato paste 1 tsp. dried Italian seasoning 1/2 tsp. coarse salt 1/4 tsp. garlic powder 1/2 cup mozzarella cheese -- shredded Put up a big pot of water. When at a boil, put in pasta shells and cook for allotted time. Drain. While cooking pasta, combine spinach, feta cheese, cottage cheese and egg substitute in a small
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2 (10-oz.) pkgs. frozen chopped spinach, thawed and drained 15 ozs. ricotta cheese 1 cup (4 ozs.) grated Parmesan cheese, divided 2 tbls. fennel seeds 2 tbls. chopped fresh basil (or 2 tsps. dried, crumbled basil) 3 cloves garlic, minced Salt and black pepper, to taste 3 1/2 cups marinara or spaghetti sauce of choice 32 jumbo pasta shells, freshly cooked Additional grated Parmesan cheese Squeeze spinach dry. Transfer to large bowl. Add ricotta, 1/2 cup Parmesan, fennel, basil, and garlic. Season mixture with salt and pepper and blend well. Preheat oven to 350 degrees. Spoon 1/2 cup marinara sauce evenly
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