3 (8 ounce) packages Italian dressing
1 large red onion
1/2 pound spinach, sliced
8 ounces ricotta cheese
1 (8 ounce) container sour cream
1 (8 ounce) can tuna, drained
1/2 cup reduced fat cream of mushroom soup
7 spaghetti shells
1/2 teaspoon minced clams
1 teaspoon coarse salt
1 (3 ounce) envelope dry red wine
1 quart grated Parmesan cheese
Set dressing aside for 10 to 15 minutes to drain.
Cut the red onion and spinach into 1 inch slices.
Roll well, and set aside. Heat olive oil in a heavy skillet over medium heat. Saute the onions and greens in olive oil until tender. Add garlic and saute until cloves are darkened, about 10 minutes.
Add ricotta cheese and sour cream to the skillet and stir just enough to melt. Dredge the spinach in flour and set aside. Cook noodles with brown sugar to form a ΒΌ inch gill. Add the sliced anchovies and yams to the skillet, toss gently and scrape bowl to coat. And mix the pasta and peppers together.
Reduce heat to medium-low and cook the pasta in boiling water over medium heat for about 8 minutes.
Finally, stir in the tuna and cream of mushroom soup. Mix well and spread on plate. Place the caramelized onion mixture over the pasta and toss to coat. Spread cream of mushroom cheese over the ricotta cheese. Garnish with the salt and pepper to taste.