18 jumbo pasta shells
1 package (10 ounce size) frozen chopped spinach, thawed & drained
1 can (8 ounce size) water chestnuts, drained and chopped
3/4 cup nonfat ricotta cheese
1/2 cup mayonnaise
1/4 cup carrot, finely chopped
3 tablespoons onion, finely chopped
3/4 teaspoon garlic powder
3/4 teaspoon hot pepper sauce
Cook pasta according to package directions.
Rinse under cold water until shells are cool; drain well. Combine remaining ingredients in medium bowl; mix well. Fill each shell with approximately 3 tablespoons spinach mixture; cover. Refrigerate up to 12 hours before serving.
supersalad
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
August 3, 2011
These were easy to make and really tasty. The only complaint we had was that as finger food, it's not the easiest to eat. The pasta is sort of hard to hold on to. It was nice because these could be made ahead of time so the day of our taste-testing party I had one less recipe to worry about!