You may also like
Categories:
chopped spinach Mozzarella cheese cheese egg Parmesan cheese ground nutmeg jumbo pasta shells for filling spaghetti sauce eggs salt oil cold cooked rice pork scallions sugar soy sauce
Viewed: 65 - Published at: 6 years agoIngredients
- 1 (10 oz.) pkg. chopped spinach, thawed and drained
- 1 c. (4 oz.) shredded Mozzarella cheese
- 1 c. nonfat cottage cheese
- 1 egg or egg white
- 1 Tbsp. grated Parmesan cheese
- 1/8 tsp. ground nutmeg
- 16 to 20 jumbo pasta shells for filling, cooked and drained
- 1 (13 1/2 oz.) jar spaghetti sauce
- 2 eggs
- 1/4 tsp. salt
- 4 Tbsp. oil
- 4 c. cold cooked rice
- 1 c. diced roast pork
- 2 scallions, sliced
- 1/4 tsp. sugar
- 2 Tbsp. soy sauce
Method
- Beat eggs lightly with salt.
- Heat 1 tablespoon oil in wok or frying pan and scramble eggs until they are cooked through, but still moist.
- Remove to a dish, scrape the pan and heat remaining 3 tablespoons of oil.
- Add rice and stir-fry 2 to 3 minutes to coat with oil.
- Add roast pork and scallions and stir-fry until well mixed and heated through.
- Dissolve sugar in soy sauce and sprinkle over the rice.
- Add the scrambled eggs, break up and distribute throughout the rice.
- Serves 4.
