Thursday, March 4, 2010

Stuffed Shells or Manicotti

cheese mixture:
16 oz. ricotta cheese
(tofu can be added if you like)
2 eggs
1/2 c. dried parsley
16 oz. shredded mozarella cheese
1/2 c. parmesean cheese
1 t. salt
1 t. pepper

boil shells or manicotti according to instructions, rinse and lay out so they don't stick together

use a spoon to put the cheese mixture into the pasta. With Manicotti, I often slice it open to stuff it.

serve with pasta sauce
(I like to shred zucchini into my sauce prior to cooking)

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