Thursday, July 9, 2009


I use store bottled spaghetti sauce here but if you like to make your own that works just as well.

8 oz. ricotta cheese
1 can white beans, drained but not rinsed
2 large eggs
1 Tbsp. parsley
1/4 c. Parmesan cheese
1 1/4 c. mozzarella cheese, grated
Salt and pepper to taste
Jumbo Pasta shells, cooked and cooled enough to handle
1 bottle spaghetti sauce or homemade, whichever you prefer

Puree white beans until completely smooth. Mix with ricotta until totally combined. Add eggs,parsley, Parmesan, 1/4 c. mozzarella and salt and pepper to taste. Stuff pasta shells with ricotta beans mix and place side by side in a baking dish. When all the shells are full to with spaghetti sauce and remaining 1 cup mozzarella cheese. Bake, covered for 30 minutes until heated through, remove covering and bake an additional 10 minutes or until cheese is melted.

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