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Spinach Ricotta pasta filling Recipe


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     Spinach Ricotta pasta filling

Category   Entrees - Maindishes
Sub Category   None
Preptime   15 minutes

4 cups fresh ricotta
2 pkgs frozen chopped spinach, thawed and squeezed to remove water
1 cup grated mozzarella
1/2 cup grated parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
a teaspoon of dried herbs as desired- basil, oregano, thyme, rosemary.

Mix all of the ingredients together. Season as desired- I use about 1/2 teaspoon each of dried basil and oregano, more if fresh, plus a little chopped rosemary or thyme. Makes enough filling to make a large spinach lasagne. Recipe can be halved to make ravioli or stuffed shells.
For a killer lasagne, use the white pasta sauce recipe, with homemade lasagne noodles, using homemade ricotta to make the filling. Layer noodles with fontina, parmesan, white sauce and spinach mixture. Top with white sauce and cheese, and bake at 350 for 45 to 60 minutes, covered except for the last 15 minutes.
Serving Suggestions
Spinach lasagne, stuffed shells, or ravioli. Bake with white sauce or a simple marinara.

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