INGREDIENTS
1 tbsp
olive oil
1/2
onion
4
garlic cloves
2 tbsp
tomato paste
28 ozs
canned tomatoes
1 serving
ground pepper and salt
1 tbsp
basil
3 cups
spinach
15 ozs
part-skim ricotta
1
egg
1/2 cup
parmesan cheese
4 1/8 inches
zucchini
16 oz
part-skim mozzarella cheese
1/2 tsp
parsley