Red Hot Tattooed Fettuccini Recipe

Ingredients

4 tablespoons heavy cream

5 tablespoons dry-roasted tomato sauce

1/4 cup grated Parmesan cheese

4 baby spinach, rinsed and dried

1 egg

1/2 cup tomato sauce

1/4 cup grated Parmesan cheese

Directions

Preheat oven to 375 degrees F (190 degrees C).

Puree tomatoes with liquid, water, and cream in a large bowl. Place tomato puree, tomato sauce, and Parmesan cheese in a large bowl.

Spoon spinach into tomato puree, add egg, tomato sauce, and Parmesan cheese. Fold quickly, pour into a 9x13 inch casserole pot, and bake in preheated oven for 1 hour.

Comments

Hoov0 writes:

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I increased the serving size to four and they were very good but I found that I added more pasteurized cream cheese than called for. others may have done the same thing but I didn't follow the recipe exactly. I would recommend watching the dough rise first and if it becomes too tough remove it from the fridge and slowly add broth. This took only about 20 minutes to whip up.

Red Hot Tattooed Fettuccini Recipe

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