|
1 large onion
2 rashers bacon
16oz frozen spinach
1 ½ pound Ricotta cheese
1 box jumbo shells (prepared by directions)
Extra virgin olive oil
Fresh Parmesan cheese
Render the bacon and then add the onion. Cook until the onion is soft. Add the Baby Portabella Mushrooms (finely sliced)
into the onion and cook until the mushrooms are soft and start to give off their moisture (season with salt and pepper).
Press the spinach in cheesecloth to remove all (or most) of the moisture. Add the spinach to the onion mixture and cook briefly
until it’s hot. Remove from heat and let cool 30 minutes. In a large bowl, fold in the Ricotta cheese with the
onion, mushroom and spinach. Spoon heaping tablespoons of the filling into the prepared shells and place in a baking dish
(coated in olive oil). Top each shell with a generous amount of fresh Parmesan cheese. Bake at 350 for 30 minutes. Serve
with the wine sauce.
|
