"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pasta with Spinach and Ricotta Recipe

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This recipe for Pasta with Spinach and Ricotta, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Robb
Added: Friday, September 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 ( 10 oz.) pkg. frozen chopped spinach
1 (16 oz.) pkg. bow pasta or medium shells
1 (8 oz.) pkg. of shredded mozzarella
1 small container of Ricotta cheese
1 tsp. olive oil
2 tbsp. Romano cheese, grated
Pasta sauce (jar or homemade)
fresh basil leaves
salt and pepper to taste

Directions:
Directions:
Boil pasta according to box directions, strain and set aside. Cook spinach according to package directions and drain very well, squeezing out the water. Season spinach generously with olive oil, salt, pepper, garlic and onion powder. You can also add crushed red pepper for a bit of heat. Add sauce, ricotta, mozzarella, salt, pepper, and grated cheese. Add basil leaves last. Mix together over medium or low heat until cheese begins to melt. Top with additional grated cheese and serve.
Serves 6

 

 

 

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