Low Fat Spinach And Ricotta Pasta Food

RICOTTA AND SPINACH STUFFED PASTA SHELLS

Steps:

• Cook pasta in a large saucepan of boiling water, uncovered, 3 minutes; drain.
• Cool slightly.
• Preheat oven to moderate.
• Boil, steam or microwave spinach until just wilted; drain.
• Chop spinach finely, squeeze out excess liquid.
• Combine spinach in a large bowl with ricotta and cottage cheese; spoon spinach mixture into pasta shells.
• Combine sauce and stock in oiled shallow 2 litre (8 cup) ovenproof dish.
• Place pasta shells in dish; sprinkle with parmesan.
• Bake, covered, in moderate oven about 1 hour or until pasta is tender.

KMT'S LOW FAT RICOTTA SPINACH ROLLS

Steps:

• Preheat oven to 350 degrees.
• Start chopping basil and parsley.
• (Use dried if you REALLY feel lazy!) Prepare Lasagna pasta according to package Lay a few sheets of wax paper on the kitchen table.
• In a mixing bowl, combine Riccota, 1/2 of the mozzarella (reserve rest for later), Parsley, Basil, spinach (hopefully you really squeezed it out dry!) ,salt,pepper, egg and carrots.
• Mix well by hand.
• Lay cooked Lasagna on wax paper Spread a thin layer of spinach mixture down the length of the lasagna.
• You may have leftover pasta and/or spinach filling.
• Just store it or chuck it.
• Spread a little sauce on the bottom of large shallow casserole dish.
• Roll each filled lasagna and place in casserole dish.
• Spoon the pasta sauce onto Spinach roles.
• Top with remaining mozzarella cheese.
• Bake for 20-30 minutes .
• Serve hot with a crusty garlic bread and salad.