Elisa (Piasentin) Zanotti, Morsano al Tagliamento, Pordenone
(Yield: 4 servings)
20 jumbo shells
FILLING:
1 pound fresh spinach
(10 ounces frozen chopped)
¼ cup water
¼ cup diced onion
2 tablespoons butter
1 egg (beaten)
⅔ cup Ricotta cheese
½ cup grated Parmesan cheese
⅛ teaspoon freshly ground nutmeg
SAUCE:
1 tablespoon butter
1 tablespoon finely diced onion
3 tablespoons all-purpose flour
2 cups milk
½ cup white wine
1 cup shredded Mozzarella (4 ounces)
1. Cook pasta in boiling salted water until tender (5 minutes), drain and rinse in cold water. Set aside.
MAKE THE FILLING:
2.Add spinach and water to a large skillet and cook covered for 3 to 5 minutes over medium heat. Drain well. Squeeze spinach to remove excess moisture. Chop fine and set aside.
3.In same skillet, over medium heat, sweat onions in butter until tender. Add chopped spinach and cook for approx. 3 minutes. Remove from heat and allow to cool.
4.After it has cooled, add the spinach mixture, egg, both cheeses and nutmeg in a bowl. Mix thoroughly.
5.Use 1 round tablespoon to fill each pasta shell. Arrange the shells in a greased 12x7 baking dish.
MAKE THE SAUCE:
6.In small saucepan over medium heat, cook onions in butter until translucent. Stir in flour and milk and continue stirring until it comes to a gentle boil. Lower heat to a simmer and add wine and Mozzarella cheese, stirring until incorporated.
7.Pour sauce over pasta shells and sprinkle with nutmeg. Cover dish with foil and bake in oven preheated to 350°F for 25 to 30 minutes.
Serve immediately.