Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetarian - Shells Stuffed With Ricotta And Spinach
Famous Authors (View All Authors)
Vegetarian - Shells Stuffed With Ricotta And Spinach Post by :giftsaffliliate Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2262

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

Vegetarian - 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. 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.
If you like this book please share to your friends :

Vegetarian - Spaghetti With Garlic, Oil And Hot Peppers Vegetarian - Spaghetti With Garlic, Oil And Hot Peppers

Vegetarian - Spaghetti With Garlic, Oil And Hot Peppers
Sea salt 1 lb. dried Italian spaghetti 1/2 cup + 2 tbsp extra-virgin olive oil 6 plump cloves garlic, minced 1/2 tsp. crushed red pepper flakes, or to taste 1/2 cup fresh flat-leaf parsley leaves, snipped with scissors In a large pot, bring 6 qt. of water to a rolling boil over high heat. Add 3 tbsp. salt and spaghetti, stirring to prevent pasta from sticking. Cook until tender but firm to bite. Drain thoroughly. Meanwhile, in an unheated skillet large enough to hold pasta later on (like a chicken fryer), combine 1/2 cup of oil, garlic, crushed red pepper flakes

Vegetarian - Entree Rustic Lasagna Vegetarian - Entree Rustic Lasagna

Vegetarian - Entree Rustic Lasagna
9 lasagna noodles 2 (8 oz.) cans lower-sodium tomato sauce 1 clove garlic -- minced 1 teaspoon fresh oregano or 1/4 teaspoon dried 10 ounces frozen chopped broccoli -- thawed and squeezed dry 1 cup shredded carrot 1 (15-16 oz) container part-skim ricotta cheese 1/4 cup grated Parmesan cheese 1 cup shredded part-skim Mozzarella cheese Cook lasagna noodles according to package directions, but do not add salt. While noodles are cooking, preheat oven to 350 F. Spray a 13x9-inch baking dish with vegetable cooking spray; set aside. In a small bowl, combine tomato sauce, garlic, and oregano. Mix