spinach cheese pasta

sky

Wed, Jul 30 2014, 3:08 pm

First I thought about this recipe from From Kosher By Design for teens. But then I remembered I have another that is more like a sauce made with milk and flour. In the meantime here is this one from kosher by design.

Spinach and Shells
Note: You can make this dish using rotini or fusilli pasta. Anything that will catch the spinach filling will work.

1 box 12 - 16 oz large pasta shells, not jumbo
1 10 oz box frozen spinach, defrosted for 2 minutes in the microwave
2 cups (or 15 oz container) part skim ricotta cheese
2 cloves garlic, minced
1 egg
1/2 tsp salt
1/4 tsp pepper
2 cups jarred marinara sauce, divided
4 oz shredded muenster cheese

Preheat oven to 350
spray 10 inch casserole dish with Pam.
Cook past in salted water until al-dente
drain and rinse in cold water.
squeeze water from spinach. Mix spinach, ricotta, garlic, egg, salt, and pepper.
Add shells
Spread 1 cup sauce in dish.
Pour in shells.
Top with sauce
Sprinkle cheese on top.
Bake uncovered 25-35 minutes or until cheese is bubbly. Serve hot.