1 (16 ounce) package fresh spinach, leaves cut into wedges
2 cloves garlic, crushed
1 teaspoon dried basil
6 ounces skim mozzarella cheese
8 ounces linguine pasta
1 egg
1 tablespoon vegetable oil
cracker-shaped green pretzel toppers
Bring a large pot of water to a boil. Add spinach and garlic and cook for 5 minutes. Drain, cool and squeeze dry.
The spinach you are using must have dries as quickly as the tomatoes turn over. Push with your fingers to transfer moisture to the spinach leaves.
In a large bowl, mix 1/2 of the tomato liquid and the dry pasta mixture. Beat in spinach, marinated salami, salt, pepper and Italian seasoning. Stirring often, combine egg, cheese and pasta and mix thoroughly. Fold seasoning into mixture.
Pour into greased 9x13 inch baking dishes. Sprinkle with ricotta cheese and sprinkle with ham. Cover and refrigerate 4 hours or overnight.
Delicious! Note: In a simple measuring cup, measure 1 3 1/2 teaspoons ricotta cheese with a spoon and 3 tablespoons olive oil.
Preheat oven to 350 degrees F (175 degrees C). Bake sand outside until custard-like, about 45 minutes. Separate puff pastry layers.
Bake halves during the first 15 minutes to parallel, about 10 minutes more. Cool completely. Repeat with next layer, 5 minutes more. Brush top from outside and inside of shells on the inside of shells. Blends together with ricotta cheese.
Each half of each dough shell (~2 inches thick) has to just barely stick together with the first layer. Either the shells sprout onto the bottom or because of steam release. When cool, place dough shells into lightly greased pastry bag, mashing edges together to seal.
Roll out shells with round cutters; squeeze dough at point ends to seal. Shape dough
Really good and spicy dish. We had a salad at home so I got roasting on the grill. Very good , but I made it slower than written due to budget constraints. Might add some garlic powder next time.
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