Ricotta Stuffed Shells
|Roma tomatoes||12 , halved (Italian Plum Variety)|
|Scallions||1 Bunch (100 gm), chopped|
|Garlic||2 Clove (10 gm), minced|
|Carrot||1 , chopped|
|Celery stalk||1 , chopped|
|Freshly ground pepper||1⁄4 Teaspoon|
|Onion||1 , chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 Tablespoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Jumbo shells/12 manicotti||24|
|Frozen spinach||10 Ounce, thawed (1 Package)|
|Ricotta cheese||3 Cup (48 tbs) (Nonfat / Low Fat Type)|
|Egg white||1 Large|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Preheat the oven to 325°F.
Combine the first 7 ingredients in a 3-quart saucepan.
Bring to a boil and reduce heat.
Simmer, partially covered, for 45 minutes.
Puree the sauce in a blender or food processor.
Strain and set aside.
Saute onions in olive oil and butter until golden.
Add white wine and simmer for 2 minutes.
Add the sauce and cook for 10 to 15 minutes on low heat.
Cook the pasta in a large pot of boiling salted water according to the package directions.
Drain, rinse in cool water, and pat dry.
Squeeze any excess liquid from the spinach and chop.
In a large bowl, combine the ricotta, spinach, egg white, salt, nutmeg, and pepper.
Using a pastry bag, fill the shells or manicotti with stuffing mixture and place them in a large oiled casserole.
Pour the sauce over shells, then sprinkle with grated Parmesan.
Cover and bake for 40 minutes.
Uncover and bake 10 minutes more.