Ricotta and Spinach Stuffed Shells
- 1 28-oz. can whole tomatoes
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- Coarse salt and ground black pepper
- 3/4 cup boiling water
- 1/2 cup bulgur
- 25 jumbo pasta shells
- 1 pound bunch spinach, stems removed
- 1 15-oz. container part-skim ricotta
- 1 egg, beaten
- 1/4 cup freshly grated Parmesan
- This recipe is vegetarian
- Produce
- Garlic (2 cloves)
- Onion (1)
- Spinach (1 1 pound bunch)
- Tomatoes, whole (1 28-oz. can)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and ground black pepper, Coarse (1)
- Pasta & Grains
- Bulgur (1/2 cup)
- Pasta shells, jumbo (25)
- Drinks
- Water (3/4 cup)
- Dairy
- Parmesan (1/4 cup)
- Ricotta, part-skim (1 15-oz. container)
- Refrigerated
- Egg (1)
Preparation
Read recipe preparation on wholeliving.com
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Published March 15, 2011 (1 year ago).
8 people saved this recipe.
