I’ve made this meal various times before. This is not how it is supposed to look….
I cannot believe my time here is almost up! I’m trying to clean out the fridge before the move and I believe that last trip I made to the store was too much. I try to time it so that we have little left except condiments right before a move. The movers won’t pack liquids and anything left in the fridge, they’ll toss out if I don’t beat them to the cooler. So, I offered to bring the ingredients for our Wednesday meeting to help get rid of some of this food!
I’m trying to get away from packaged food which I explain in the Military Zero Waste blog, so I bought the fresh spinach instead of the frozen. Fresh has so much more water. When Michelle and I finished blending it in the food processor it looked more like a spinach milkshake. A runny one. This wasn’t my best result. It usually looks much more appetizing than this, but regardless, it was delicious. I slurped it up, leaving spinach on my chin, which Michelle refrained to tell me about.
When I went to the bathroom, I saw it in the mirror. “Were you not going to tell me about this?”
She laughed so hard, she rolled around on the couch. “I knew you’d find it eventually.”
I smiled at her.
“You do, however, have spinach in your teeth.”
Torticotti recipe taken from my ALL-TIME FAVORITE cookbook,Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone by Lorna Sass.
1 package 10 oz. frozen spinach, defrosted (I used fresh, made it a little too runny.)
2 cups reduced-fat ricotta cheese
3 tablespoons pesto
1/4 cup grated Romano cheese
2 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon granulated garlic (garlic powder may be substituted)
1/2 cup chopped hazelnuts or walnuts (you can toast them if you’d like)
1 cup pasta sauce with mushrooms
Squeeze excess liquid from spinach. Put spinach, ricotta, pesto, Romano cheese, vinegar, salt, and garlic in food processor. If you don’t have one, you can stir it by hand. Stir in hazelnuts.
Spread 3/4 cup of filling down the center of each tortilla, wrap it like a burrito and place it seam side down on plate. Spread 1/4 cup pasta sauce over the top of each. Makes 4 torticotti. Heat for a few minutes in microwave or 15-20 minutes on 375 degrees in oven, tented with foil. Garnish with Romano before serving.
Let us hear how it worked out for you!