Ricotta and Spinach Pasta/Lasagna Filling
This delicious mix of ricotta and spinach is creamy and fresh –Â the perfect thing for layering into lasagnas or stuffing pasta shells.
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.
Mix together the cheeses, egg, salt, and pepper.
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.
Mix the spinach into the cheese blend.
The filling is ready to go – layer it into a pasta or stuff it into shells/manicotti for baking.
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
- Mix together the cheeses, egg, salt, and pepper.
- 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.
- Mix the spinach into the cheese blend.
- The filling is ready to go – layer it into a pasta or stuff it into shells/manicotti for baking.
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
- Mix together the cheeses, egg, salt, and pepper.
- 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.
- Mix the spinach into the cheese blend.
- The filling is ready to go – layer it into a pasta or stuff it into shells/manicotti for baking.
