Since I used less than half of the spinach filling in my crepes, last night, I “recycled” the leftovers in tonight’s pasta dish.
Peel and cube one medium sweet potato. Package in aluminum foil with a drizzle of olive oil and some freshly ground pepper and roast in a 350 degree oven for 20-30 minutes. While the sweet potato roasts, cook whole wheat shell pasta according to package directions. When the pasta is al dente, drain it and return the pasta pan to the burner, turning the burner to the lowest setting. Add the roasted sweet potato to the pan, then add 1/2 of the spinach filling, and the pasta. Stir to combine and until heated. Serve immediately. Makes 4 servings.