SPINACH LEAF WRAP RECIPES

Steps:

• Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.Enjoy!

Steps:

• Preheat the oven to 375F. Spray a 9- x13-inch baking dish with olive oil spray.
• Bring a large pot of salted water to a boil.
• In a medium bowl, combine the ricotta, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
• Meanwhile, in a large deep skillet, brown the sausage breaking up into small bits until cooked through; set aside.
• Add the oil to the skillet and sauté garlic about a minute, careful not to burn. Add spinach and season with a little salt and pepper and cook another minute.
• Return the sausage to the skillet and add the marinara sauce; cook on low about 2-3 minutes.
• When the pasta water comes to a boil, cook pasta according to instructions for al dente, but undercook them by 4 minutes less; drain and return to pot.
• Put half of the cooked pasta into the prepared baking dish and top with half of the meat sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta and the remaining sauce. Top with the remaining mozzarella and Pecorino Romano cheese.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for an additional 6-7 minutes or until the mozzarella is melted and the edges are lightly browned.