Ingredients
3 ounces dried porcini mushrooms soaked,drained, and chopped
pound Cremini Mushrooms quartered & stems
pound Portabella Mushrooms sliced
3 lrgs leeks sliced into circles and separated
3 cloves garlic
cup sun-dried tomatoes soaked & chopped
4 ears corn corn removed
cup Porcini mushroom water strained twice
1 tablespoon olive oil
cup red wine
28 ounces tomatoes pureed
jar Millina's FF Garlic/Tomato Pasta Sauce
1 cup red wine that's turned ½ vinegar
cup sun-dried tomatoes soaked & chopped
1 cup water from the sun-dried tomatoes
12 ounces roasted red peppers (jarred)
2 tablespoons Italian Blend Spices
15 whls fresh basil leaves crushed
2 tablespoons fresh garlic
2 tubs FF Ricotta (15 ounce)
cup carrot grated
1 pkt frozen chopped spinach
10 ounces nonfat mozzarella shredded
20 fresh basil leaves
3 whls fresh tomatoes
cup bread crumbs see recipe
1 cube Romano cheese (1 inch) grated
pound fontina cheese grated
Description
Foodista
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter