making the cannoli shells set the ricotta in a colander inside
eep warm.
Then cook shells according to package directions.
br>In large bowl, combine, ricotta, mozarella, egg, parsley, tarragon. Season
wo tablespoons of butter (so shells don't stick) to a
Make the Ricotta Filling: In a bowl, whisk
FILLING:
Drain ricotta overnite by placing a paper
Cook shells 7-8 minutes until almost
n a large bowl, mix ricotta, spinach, 1 cup mozzarella cheese,
Cook pasta shells according to pkg. directions; drain.
Prepare pasta shells according to package directions.
Squeeze spinach to remove water.
Combine spinach, egg, Ricotta, Mozzarella, onion, garlic and salt.
Stir to blend well.
Stuff shells with Ricotta mixture, using about 2 tablespoons for each shell.
Arrange shells in lightly greased 13 x 9-inch baking dish. Pour spaghetti sauce over shells.
Sprinkle with grated cheese. Bake, covered, at 350\u00b0 for 30 to 40 minutes or until heated through and is hot and bubbly.
Makes 8 servings.
large bowl, mix eggs, ricotta, half the mozzarella, half the
Cook shells (18) and drain.
While shells are cooking, combine the Ricotta cheese with the parsley.
In a saucepan, cook the zucchini, tomato sauce, tomatoes, onion, mushrooms, garlic powder and bay leaf.
Spray a 9 x 13-inch pan and fill shells with Ricotta mixture.
Pour sauce over shells and top with Mozzarella cheese.
Cover with foil and bake for 25 minutes at 350\u00b0.
Uncover and bake an additional 15 minutes.
Makes 6 servings.
Each provides: 2 protein, 1 bread.
Preheat oven to 350\u00b0. Bring large pot of water to a boil. Add pasta and cook 8 to 10 minutes. Drain and cool. In large bowl, mix eggs, Ricotta, half the Mozzarella and 1/2 the Parmesan, parsley and pepper. In medium bowl, mix pasta sauce, mushrooms and other half of the 2 cheeses. Stuff shells with Ricotta mixture. Place in 9 x 13 baking dish. Pour sauce mixture over shells.
Bake at 350\u00b0 for 1 hour.
Preheat the oven to 350 degrees F.
In a large bowl, combine ingredients \"cottage cheese\" through \"egg\".
Pour half of the sauce in a 9x13 pan (I never measure the sauce, I just pour it from the jar). Fill the shells full with the cheese mixture, and place them into the pan with the sauce.
Drizzle the remaining sauce lightly over the top of the shells (or spoon sauce from the jar over the shells, like I do). Sprinkle with parmesan cheese.
Cover with foil and bake for 35 minutes. Let stand 5 minutes before serving.
Preheat oven to 400\u00b0.
Place shells in baking dish, cheese side up.
Cover shells with sauce.
Top with shredded Mozzarella cheese.
Cover pan with aluminum foil and bake for 40 minutes.
Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.
2. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
3. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.
Cook shells as directed on box and drain well.
Mix Ricotta, eggs, parsley, Parmesan, Romano and Mozzarella cheeses together. Add salt and pepper to taste.
Fill each shell with the Ricotta mixture.
Pour the Ragu sauce, just enough to cover bottom of baking dish.
Lay shells side by side and drizzle more of the Ragu sauce over them.
Cover with foil.
Bake in 325\u00b0 oven for 1 hour. Heat remaining sauce and set on table so each person can add more if they desire.
This recipe fills 40 shells.
tablespoon salt and the shells; cook, stirring occasionally, until almost
Cook pasta shells according to box directions, drain
Cook chopped onion and butter until tender; add spinach and heat.
Combine the beaten egg, Ricotta cheese, Parmesan cheese and nutmeg.
Add to spinach mixture.
Use to stuff pasta shells.
To cook casserole, in a 9 x 13-inch pan, layer sauce on bottom.
Lay shells in single layer.
Top with more sauce and Parmesan cheese.