Friday, June 23, 2017
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Garden to table 02-01-17

After our last single- digit cold spell up here on Crow mountain the two vegetables that survived the best in my garden were spinach and arugula. I made a mental note to plant more of each next fall since we like both of them so much and there are many ways to enjoy them. This recipe calls for frozen spinach but, by all means, use fresh if you have it.

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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