This dish is easy to prepare, so don’t be daunted by the word “stuffed.” Great little party snacks or as an entreat.
Serves 4-5 hungry persons
8–10 ditaloni sleeves
handful of fresh spinach leaves, washed
1 tub ricotta cheese
1⁄2 cup grated Parmesan cheese
1 egg, beaten
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 cups tomato sauce
1⁄2 cup shredded mozzarella cheese
1. Cook the ditaloni sleeves according to the package directions. Pick the
stems from the spinach leaves. Steam or sauté spinach until just wilted. In a
large bowl, combine the ricotta, Parmesan, egg, salt, and pepper; stir in the
2. Heat the oven to 350 degrees. Stuff the shells carefully (with a tea spoon); line them into a lightly greased 20cm × 27cm baking dish. Pour the sauce over all; sprinkle with mozzarella cheese. Bake uncovered 30–40 minutes, until bubbly in the middle.
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