ricotta ze szpinakiem | |
3 Cups Chopped Tomatoes sundried |
|
3 Tablespoons Chopped fresh Basil | |
Salt & Pepper | |
1 Cups Fresh Ricotta Cheese | |
1 puszka szpinaku | |
1/2 Cup Grated Parmesan Cheese | |
1 Cup Shredded Mozzarella Cheese | |
makaron | |
1/3 Cup Grated Parmesan Cheese For Topping | |
Directions: | |
In a heavy saucepan, heat the olive oil and | |
Add the tomatoes, stir, and season with salt and pepper. | |
Cook over low heat for 15 minutes. | |
While the sauce is cooking cook the makaron in salted, boiling water following manufactures directions. | |
Drain the shells and drop into a bowl of cold water. | |
In a bowl, mix together the three cheeses and spinach. | |
season the ricotta mixture with salt and pepper. | |
wszystko zmieszaj na patelni i podsmaż | |
Serve immediately. |
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Ricotta ze szpinakiem
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