STUFFED SHELLS

PASTA SHELLS WITH RICOTTA CHEESE
STUFFING

1 (16 oz.) box lg. shells, cooked
1 lb. Ricotta cheese
1/4 c. diced Prosciutto, cooked
Ground veal or spinach
1 egg, lightly beaten
2 c. hot tomato sauce

Preheat oven to 350 degrees. Beat Ricotta, Prosciutto and egg together in a large bowl. Stuff approximately 2 tablespoons of the cheese mixture into each shell and place in a baking pan. Cover with aluminum foil and bake 15 to 20 minutes. Arrange shells on serving plates and pour hot sauce over.


VEGETARIAN STUFFED SHELLS

1 (19 oz.) chick peas, rinsed and drained
2 lg. eggs
1 med. size onion or 3 long green onions, cut in chunks
1 (15 oz.) container ricotta cheese, about 2 c.
1 (10 oz.) box frozen chopped Kale (spinach) thawed and squeezed dry
1/2 c. grated Parmesan cheese
1/4 tsp. ground nutmeg
36 jumbo sized pasta shells (8 oz.) freshly cooked and drained

Process chick peas and eggs in blender/food processor until smooth. Turn off machine and add remaining ingredients except pasta. Process until onion is finely chopped and mixture is well blended. Spoon 2 tablespoons of mixture into each shell.
To bake: Allow about 1/2 cup marinara sauce from a jar for 3 shells. Spread half of the sauce in the bottom of baking dish. Place shells on top in single layer, then spoon remaining sauce over them. Bake uncovered until center of filling is hot when tested with a fork and sauce is bubbling. To freeze before baking, arrange on lined pan and freeze, uncovered. Once hard, they can be stacked and stored airtight up to 3 months.


CHEESE STUFFED SHELLS

1 box (12 oz.) jumbo pasta shells
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
3 c. Ricotta cheese
1 pkg. (12 oz.) shredded Mozzarella cheese, divided
Pinch ground nutmeg
Black pepper to taste
1 qt. tomato sauce

Cook pasta shells according to package directions, drain. In large bowl combine spinach, Ricotta and 3/4 cup Mozzarella cheese, nutmeg, pepper. Blend well. Stuff shells with a heaping teaspoon of mixture.
Pour a thin layer of sauce into large baking pan. Arrange shells over sauce. Spoon additional sauce over top. Sprinkle with remaining Mozzarella. Bake 350 degrees about 20 minutes or until heated through.