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betty crocker best of baking recipes.txt
Heat oven to 350º. Cook pasta shells as directed on package; drain. Spread
spaghetti sauce in rectangular pan, 13 × 9 × 2 inches. Mix remaining
ingredients except pasta shells and Spinach Pesto. Fill each pasta shell
with about 2 tablespoons cheese mixture. Arrange filled shells on
spaghetti sauce. Cover pan with aluminum foil.
Bake about 45 minutes or until hot. Serve with pesto.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
"
© General Mills, Inc. 1998."
T(Bake):
0:45"
"
-
- - - - - - - - - - - - - - - - - -
Per serving: 394 Calories (kcal); 22g Total Fat; (50% calories from fat); 19g
Protein; 31g Carbohydrate; 96mg Cholesterol; 573mg Sodium
Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
Nutr. Assoc. : 900315 0 0 26153 0 0 0 0 0 0 2130706543
*
Exported from MasterCook *
Spinach Pesto
Recipe By
Serving Size : 60
:
Preparation Time :0:00
Categories
: Holiday
Sauces
Amount Measure
------- ------------ --------------------------------
Ingredient -- Preparation Method
-
4
1
cups firmly packed spinach (10 to 12 ounces)
cup firmly packed fresh basil
OR
1
1
/2
/2
cup dried basil leaves
cup grated Parmesan cheese
cup olive oil
cup chopped pine nuts
OR
1
1
1
1
1
/2
/2
/4
cup chopped walnuts
teaspoon salt
teaspoon pepper
cloves garlic
8
Place 2 cups of spinach and remaining ingredients in food processor. Cover
and process 1 minute. Add remaining spinach and process about 2 minutes,
stopping processor occasionally to scrape sides, until finely chopped and
smooth. (Or place all ingredients except spinach in blender. Cover and
blend on high speed about 1 minute, stopping blender occasionally to
scrape sides. Add spinach, 1 cup at a time, blending until smooth after
each addition.) Store covered in refrigerator up to 3 days or in freezer
up to 3 months.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Copyright:
Page 217
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