| chopped onions | 1 | small | | chopped garlic cloves | 1 | | | milk | 3/4 | cup | | frozen chopped spinach | 1 | pkg |
| flour | 2 | tbs | | fresh grated parmesan | 1/2 | pk |
| butter | 1 | stick | |
Directions:
00
Spinach Parmesan
saut? onion and garlic in ? stick butter until tender. Next add flour and blend well. Then add milk, and stir until the consistency of cream sauce. Add cheese and rest of butter. Stir until blended. Add spinach and blend. Serve over Rigatoni or shell pasta.
I also stuff large shell pasta with spinach and cover with marinara sauce
STUFFED SHELLS
MARINARA SAUCE
1 ONION CHOPPED 1 CAN TOMATO SAUCE (16OZ)
1 CLOVE GARLIC CHOPPED OLIVE OIL
SYRUP OR SUGAR GARLIC POWDER
1 CAN STEWED TOMATOES BAYLEAF
(16 OZ) PARSLEY
Saut? onion and garlic in olive oil until tender. Then add tomatoes and tomato sauce. Season with syrup, garlic powder, bay leaf and parsley. Cook about ? hour to 45 minutes while cooking large shells. When shells are cooked, stuff with Spinach Parmesan and cover with Red Sauce. Bake in 350deg over for ? hr.
