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Ricotta and Spinach Stuffed Pasta

in cheesy tomato sauce

8 - 10 Servings

50 minutes 20 min prep (with preprepared sauce)

1 12oz box large shell noodles or manicotti noodles
8 cloves garlic
2 tubes ricotta cheese
2 (medium brick) mozzarella cheese
1 (small brick) Parmesan cheese
2 10 oz packages of frozen spinach (chopped)
basil
oregano
salt, pepper
2 bay leaves (optional)
crushed red pepper
parsley
2 large cans peeled chopped tomatoes
2 can tomato paste
olive oil



Sauce (can be cooked all day)

  1. chop onion and 6 cloves garlic season with oregano, salt, pepper, red pepper, basil

  2. saute in olive oil till onions are clear

  3. add tomato, bay leaves (opt), salt, pepper, oregano, basil, and parsley

  4. simmer until needed

Noodles

  1. Salt water and bring to boil

  2. Cook noodles for 10 minutes

  3. Drain and rinse with cool water

  4. separate and place on wax paper

Filling

  1. strain spinach

  2. combine spinach, ricotta, 2 cloves garlic, salt and pepper in food processor

Assembly

  1. preheat oven 350 degrees

  2. stuff filling into shells

  3. pour a layer of sauce in the baking pan then a layer of Parmesan and mozzarella cheese

  4. place noodles in pan and cover with remaining sauce and cheese

  5. cover pan with tin foil

  6. bake 30 minutes with cover on

  7. remove cover and bake for 15 minutes

  8. let sit for 5 minutes before serving