BAKED PASTA SHELLS WITH SPINACH RICOTTA FILLING
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Makes 4 side-dish servings

4 oz. large shell macaroni (20)
1/4 c. chopped onion (I usually add a little more because I like it)
2 T. butter or margarine
3 T. all-purpose flour
2 c. milk
1/4 c. dry white wine
1 c. shredded mozzarella or Swiss cheese (4 oz.)
spinach-ricotta filling
grated Parmesan cheese

Cook pasta in boiling salted water just till tender; drain.  Rinse in
cold water; drain.  Cook onion in butter till tender.  Stir in flour;
add milk.  Cook and stir till bubbly.  Add wine; stir in mozzarella
till melted.

To stuff each shell, use 1 rounded tablespoon filling.  Arrange pasta
in greased 12 x 7-1/2 x 2-inch baking dish.  Pour cheese mixture over
pasta; sprinkle with ground nutmeg.  Cover with foil; bake in a 350F
oven 25-30 minutes.  Uncover; sprinkle top of pasta with Parmesan
cheese.  Serve immediately.


SPINACH-RICOTTA FILLING
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Makes 2 cups filling

1 lb. fresh spinach or one 10-oz. pkg. frozen chopped spinach
1 T. finely chopped onion
1 T. butter or margarine
1 beaten egg
2/3 c. ricotta cheese
1/2 c. grated Parmesan cheese
1/8 t. ground nutmeg

In a large saucepan combine the fresh spinach with a small amount of
water.  Simmer, covered, for 3-5 mins (if using frozen spinach, cook
according to package directions).  Drain well.  Squeeze the spinach to
remove excess moisture.  Chop fresh spinach.

In a skillet cook onion in butter till tender but not brown.  Add
spinach; heat through.  Combine egg, ricotta cheese, Parmesan, nutmeg,
and spinach mixture.  Use to stuff pasta shells.