Guest guest Posted June 5, 1999 Report Share Posted June 5, 1999 Oops -- no -- *this* is the recipe I serve to company that is mine. Sorry -- the other name was similar! * Exported from MasterCook * Pasta Shells Florentine Recipe By : Karen C. Greenlee Serving Size : 4 Preparation Time :0:00 Categories : Pasta & Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 10 oz. pkg. frozen chopped spinach, -- thawed & well-drained 6 ozs. light Mozzarella cheese -- grated 1 cup light or nonfat small curd cottage cheese 1 egg while (or equiv. egg substitute) 1 tablespoon Parmesan cheese -- grated 1/4 teaspoon ground nutmeg 2 tablespoons Herbal Pasta Magic (a Chef Paul seasoning) -- (very important) 16 jumbo pasta shells* -- cooked & drained 1 13-16 oz jar spaghetti sauce Preheat oven to 375. Mix spinach (well-drained with as much liquid as possible squeezed out), mozzarella cheese, cottage cheese, egg white (or substitute), Parmesan cheese, nutmeg, and Herbal Pasta Magic until blended. Fill each shell with a heaping tablespoonful of spinach mixture. Place in a 12x8 " baking dish and spoon spaghetti sauce over shells. Cover with foil and bake 30-40 mins. or until thoroughly heated. - - - - - - - - - - - - - - - - - - NOTES : *I make a few extra shells in case of breakage. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 6, 1999 Report Share Posted June 6, 1999 Hi Karen, This looks wonderful. Just a couple of questions: 1. Where can I get the Herbal Magic Seasoning? I've never seen it locally. 2. Would a 13 x 9 standard lasagne pan work alright? Karen - Karen C. Greenlee <greenlee <Veg-Recipes > Friday, June 04, 1999 9:24 PM CORRECTION -- Pasta Shells Florentine > " Karen C. Greenlee " <greenlee > > Oops -- no -- *this* is the recipe I serve to company that is mine. Sorry -- the other name was similar! > > * Exported from MasterCook * > > Pasta Shells Florentine > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 7, 1999 Report Share Posted June 7, 1999 Karen: You could make these in whatever size baking dish would hold them. I believe 13 x 9 would be more than enough room -- you could make some extra though to fill the pan. The Pizza & Pasta Magic is some great stuff. There is " herbal " flavor and " spicy " . We use both kinds. I have other recipes I've used it in and we also sprinkle it on, duh! -- pizza & pasta. Here -- Atlanta -- I can find it at my regular grocery store in the spice section. It's also sold at " Harry's " -- a farmer's market/gourmet type store. There is a catalog you can request if you call (800) 457-2857, and there's a website: http://www.chefpaul.com. I also highly recommend the " chile pepper powders " . My favorite, so far, is chipotle. I use it in chili, salsas, and other things. Some of the other dried ground chiles they have are: ancho, anaheim, pasilla, guajillo, arbol, and New Mexico. I haven't visited the website in awhile, but they had recipes on it too -- maybe they'll have more using these ground chile powders. Karen Karen Sonnessa wrote: > Hi Karen, > > This looks wonderful. Just a couple of questions: > > 1. Where can I get the Herbal Magic Seasoning? I've never seen it > locally. > > 2. Would a 13 x 9 standard lasagne pan work alright? > > Karen > - > Karen C. Greenlee <greenlee > <Veg-Recipes > > Friday, June 04, 1999 9:24 PM > CORRECTION -- Pasta Shells Florentine > > > " Karen C. Greenlee " <greenlee > > > > Oops -- no -- *this* is the recipe I serve to company that is mine. > Sorry -- the other name was similar! > > > > * Exported from MasterCook * > > > > Pasta Shells Florentine > > -- Karen C. Greenlee ******************************************************************************** Have you joined my vegetarian recipes mailing list, Veg-Recipes? To join, go to: //Veg-Recipes ******************************************************************************** Quote Link to comment Share on other sites More sharing options...
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