INGREDIENTS
1/2 cup
Flat-leaf parsley
2 cloves
Garlic
1
Onion
1 lb
Spinach, dry squeezed cooked
1 28 ounce can
Tomatoes, whole
2
Egg yolks
2 cups
Chicken stock
24
Pasta shells, jumbo cooked and drained well
1/8 tsp
Nutmeg, grated fresh
1
jar Red peppers, roasted
1/4 tsp
Salt & freshly ground pepper
1
Salt & pepper
2 tbsp
Olive oil
1
Parmesan, Grated
1/2 cup
Parmesan cheese
1 lb
Ricotta