Stuffed Pasta

Name: Stuffed Pasta
Ingredients: 1 box large stuffable pasta; 1 container nonfat Ricotta; 2 boxes frozen chopped spinach; 1 c. shredded carrot; 2 c. chopped mushrooms; 1 jalapeno pepper, diced; 3 cloves garlic, chopped; 2 medium to large onions, chopped; vegetable broth or cooking wine; Romano Italian cheese; your favorite tomato gravy

11 ingredients

10 steps

Ingredients

1 box large stuffable pasta
1 container nonfat Ricotta
2 boxes frozen chopped spinach
1 c. shredded carrot
2 c. chopped mushrooms
1 jalapeno pepper, diced
3 cloves garlic, chopped
2 medium to large onions, chopped
vegetable broth or cooking wine
Romano Italian cheese
your favorite tomato gravy

Directions

1

Defrost chopped spinach.
2

Cook pasta according to directions on the box.
3

Heat broth (or wine).
4

Add carrots, pepper, garlic and onion.
5

Saute until wilted slightly, then add mushrooms. Continue to saute until mushrooms are wilted.
6

Add defrosted spinach and simmer.
7

Add the Ricotta and mix well.
8

Remove from heat.
9

Fill each pasta and place into baking dish.
10

Once dish is filled, cover pasta with tomato gravy and sprinkle with cheese. Cover dish and bake at 350° for 30 minutes.