• Pasta Shells Stuffed With Ricotta And Spinach ( Sept 1992)

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    • 1 lb Pasta shells
    • 1 c. Ricotta or possibly fresh cheese
    • 1/2 c. Plus 3 Tablespoons grated mozzarella
    • 1 bn Spinach
    • 1 x Shallot
    •     Salt, white pepper and nutmeg
    • 1/2 tsp Oregano
    • 1/4 c. Parmesan cheese, grated
    • 1 c. Tomato sauce
    • 1 Tbsp. Oil


    1. 1. Clean spinach.
    2. 2. Heat oil in a pan and add in minced shallot and spinach. Season with a little salt and pepper and cook stirring occasionally till all the liquid has evaporated. ( or possibly use frzn 3/4 c.)
    3. 3. Let cold. Squeeze out any liquid which may still be there.Chop spinach finely.
    4. 4. Mash ricotta, add in mozzarella, half the parmesan, the spinach, salt , pepper, nutmeg, and oregano.Mix everything.
    5. 5. Cook shells in plenty of boiling salted water al dente. Drop into cool water. Drain.
    6. 6. Place half of the tomato sauce in the bottom of a Pyrex.
    7. 7. Stuff the shells with the ricotta mix and place them stuffing side down on top of the sauce.
    8. 8. Pour rest of sauce on top of shells and sprinkle parmesan.
    9. 9. Bake in a pre heated oven at 350F for 20 min.

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