STUFFED SHELLS with LASAGNA variation

Serves 6

10 oz. Jumbo Pasta Shells (approx. 24 large shells)
1 recipe Pasta Sauce
1 recipe Ricotta 
1/2 cup Parmezan Cheez

Cook the shells according to package directions. Drain & rinse. Set aside. Preheat the oven to 350˚.

In a large baking dish, spread 1 cup of the Pasta Sauce over the bottom.

Stuff 1-2 Tbsp. Of the Ricotta Cheez into each shell, being careful not to overflow. Set the shells down in the baking dish, side-by-side until all of theRicotta Cheez is used.

Cover shells generously with more of the sauce, saving some to serve on the side.

Sprinkle the Parmezan Cheez over the top of all the shells.

Bake for 40 minutes.

Serve with tossed salad and garlic bread.

Variations: 
LASAGNA: Cook 1/2 – 3/4 lb. lasagna noodles according to package directions. Add 1/2 recipe of Nozzarella Cheez. Layer sauce, noodles,Ricotta Cheez, Nozzarella, Parmezan, then repeat layers, ending with Nozzarella and Parmezan over the last layer of sauce. Include 1 cup EACH steamed spinach, sautéed onion & carrots for an even heartier filling. After layering in baking dish, cover with foil and bake at 350 for 1 hour. Uncover and bake another 15 minutes. Serve with crusty bread and vegan margarine.

Return to Shemirah’s Entrée Recipes
Return to Shemirah’s Recipes

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