"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

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:  
Sue Shawkey
Added: Sunday, September 16, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (10 oz.) pkg. frozen chopped spinach
1 box of 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)
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 excess water if necessary. Season spinach generously with olive oil, salt, pepper, garlic and onion powder. (I prefer crushed red pepper for a bit of heat). Add sauce, ricotta, mozzarella, salt, pepper, and grated cheese. Add basil leaves last. Mix together over low to medium heat until cheese begins to melt. Top with additional grated cheese and serve.
Serves 6.

 

 

 

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