Thursday, July 23, 2009


1/2 cup chopped onion
2 tsp dried basil
1 tsp dried oregano
1 tsp garlic salt
2 tbsp olive oil
1 can (15-oz) crushed tomatoes
1 cup hot water
1 pkg (9-oz) refrigerated cheese tortellini
1 carton (15-oz) lowfat ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
1 pkg (10-oz) frozen chopped spinach, thawed, squeezed dry
1 cup shredded mozzarella cheese

In a large skillet, cook onion, basil, oregano, and garlic salt in oil for two minutes. Add the tomatoes and hot water; bring to a boil. Add tortellini; cover and cook 5 minutes, stirring occasionally. Stir together the ricotta cheese, egg, and Parmesan cheese. Drop spoonsful of spinach and then ricotta mixture over the pasta. Top with mozzarella. Cover; cook 10 minutes longer or until the ricotta mixture is set. Let stand 5 minutes before serving.

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