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Ricotta and Spinach Pasta/Lasagna Filling

This delicious mix of ricotta and spinach is creamy and fresh – the perfect thing for layering into lasagnas or stuffing pasta shells.

IMG 9380 Ricotta and Spinach Pasta/Lasagna Filling

Ingredients (makes about 2 cups):

1/2 pound fresh spinach (well washed)
14 ounces of ricotta
1-2 cups shredded mozarella
1 egg
1/2 tsp salt
1/4 tsp pepper

 

US and Metric printer-friendly recipe cards are at the bottom of this post.

IMG 9387 Ricotta and Spinach Pasta/Lasagna Filling IMG 9390 Ricotta and Spinach Pasta/Lasagna Filling

Mix together the cheeses, egg, salt, and pepper.

IMG 9393 Ricotta and Spinach Pasta/Lasagna Filling

Chop the spinach up into small pieces. Stems are controversial in the spinach world because they can be fiberous (like celery.) I cut them into short pieces and include them because I like the crunch they add.

IMG 9396 Ricotta and Spinach Pasta/Lasagna Filling

Mix the spinach into the cheese blend.

IMG 9401 Ricotta and Spinach Pasta/Lasagna Filling

The filling is ready to go – layer it into a pasta or stuff it into shells/manicotti for baking.

 

Ricotta and Spinach Pasta/Lasagna Filling (US)

IMG 9380 Ricotta and Spinach Pasta/Lasagna Filling

Ingredients

  • 1/2 pound fresh spinach (well washed)
  • 14 ounces of ricotta
  • 1-2 cups shredded mozarella
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Mix together the cheeses, egg, salt, and pepper.
  2. Chop the spinach up into small pieces. Stems are controversial in the spinach world because they can be fiberous (like celery.) I cut them into short pieces and include them because I like the crunch they add.
  3. Mix the spinach into the cheese blend.
  4. The filling is ready to go – layer it into a pasta or stuff it into shells/manicotti for baking.
https://visualprovisions.com/ricotta-and-spinach-pasta-lasagna-filling/

 

Ricotta and Spinach Pasta/Lasagna Filling (Metric)

IMG 9380 Ricotta and Spinach Pasta/Lasagna Filling

Ingredients

  • 225 g fresh spinach (well washed)
  • 410 g of ricotta
  • 250-500 mL cups shredded mozarella
  • 1 egg
  • 2 mL salt
  • 1 mL pepper

Instructions

  1. Mix together the cheeses, egg, salt, and pepper.
  2. Chop the spinach up into small pieces. Stems are controversial in the spinach world because they can be fiberous (like celery.) I cut them into short pieces and include them because I like the crunch they add.
  3. Mix the spinach into the cheese blend.
  4. The filling is ready to go – layer it into a pasta or stuff it into shells/manicotti for baking.
https://visualprovisions.com/ricotta-and-spinach-pasta-lasagna-filling/

Kris DeGraeve

About Kris

I use Twitter, I have a personal blog/portfolio, and I've recently started using Instagram, mostly for art, and upcoming HDYMT and Visual Provisions projects.

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