Ingredients
*Ricotta cheese, fat-free, 16 oz (remove)
Parmesan Cheese, shredded, 6 tbsp (remove)
Egg, fresh, 2 large (remove)
Spinach, frozen, 1 package (10 oz) yields (remove)
Shallots, 2 tbsp chopped (remove)
Garlic, 3 cloves (remove)
Swiss Cheese, 3 oz (remove)
Butter, unsalted, 3 tbsp (remove)
Lea & Perrins, Worcestershire Sauce, 2 tsp (remove)
Salt, 1 tbsp (remove)
Pepper, black, 2 tbsp (remove)
*Grey Poupon Dijon Mustard, 4 tsp (remove)
Oregano, ground, 1 tbsp (remove)
Basil, 1 tbsp (remove)
Rosemary, dried, 1 tsp (remove)
Scallops, raw, 12 oz (remove)
Shrimp, raw, 10 oz (remove)
Barilla Mini bow tie pasta
Description
Cook Pasta As Directed. Drain And Add, Butter, Eggs And Parmesan Cheese. Spray Baking Pan With PAM. Pour Pasta Mixture On Bottom Of Pan, Pushing Down Flat. Thaw Out Spinach And Finely Chop Shallot And Garlic. Mix With All Other Ingredients. Chop 1/2
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