Written by Heather Garner Wednesday, 01 February 2017 10:29
12 large pasta shells
2 cups crushed tomatoes or tomato puree’
10 oz. frozen chopped spinach, defrosted
2 oz. crustless white bread, crumbled
1/2 cup milk
3 Tbsp. olive oil
2 & 1/4 cup ricotta cheese
pinch of nutmeg
1 garlic clove , crushed
1 Tbsp. olive oil
1/4 cup grated parmesan cheese
2 Tbsp. pine nuts
salt and pepper to taste
Preheat oven to 400 degrees.
Bring a large saucepan of salted water to a boil. Cook pasta according to package directions. Refresh under cold water, drain and set aside.
Pour tomato puree into a sieve and strain to thicken. Place the spinach into another sieve and press out any excess liquid with the back of a spoon.
Place bread, milk and 3 tablespoons of oil into a food processor and combine. Add spinach, ricotta and season with salt, pepper and nutmeg.
Combine tomatoes with the garlic and remaining olive oil. Spread over bottom of an ovenproof dish. Spoon the spinach mixture into the cooked shells and arrange over the tomato sauce. Sprinkle Parmesan and pine nuts over shells and bake for 25-30 minutes to heat through
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