Stuffed Pasta Shells 

For a quick yummy dish try this recipe. Instead of making ravioli dough, stuff large pasta shells, add sauce and bake in oven for 30 -40 mins. Also, this particular sauce recipe only needs to cook for about 45 mins.

My New Cheese Filling

1 lb Ricotta
¼ c Grated Parmesan
¼ c Grated Gruyere
¼ c Grated Fontina
¼ c Grated Asiago
2 Eggs – beaten
¼ – ½ c Ritz (or any other) Crackers, smashed
1 t Dried Parsley
Salt & Pepper

Spoon onto pasta sheets for ravioli or into large cooked shells.

Elisabetta’s Tomato Sauce
– two big cans of whole peeled tomatoes (Trader Joe’s) – put them in the blender and make a puree
– 1 onion
– 3/4 cloves of garlic
– a couple of spoonfuls of chopped italian parsley
– extra virgin olive oil (about 6/7 table spoons)
– grated parmesan cheese
– salt and pepper
Sautee the chopped onion and garlic in the olive oil, add the tomatoes, salt and pepper. Cook for 10 -15 minutes on medium heat, stirring often. Cover and reduce the heat to low. Cook for 1 -2 hours.
Et voila’. Serve with grated parmesan cheese, not too much, and chopped parsley.