Baked Cheese Stuffed Shells
18 Jumbo shells
2 cups Bolognese Sauce
2 cups ricotta cheese
1/2 cup grated Mozzarella cheese
1 egg, lightly beaten
4 tablespoons finely chopped parsley
1/4 cup freshly grated Parmesan cheese, plus extra for serving
Preheat the oven to 400 degrees
Combine all of the ingredients in a mixing bowl and use to stuff pasta.
Cook the pasta according to the package instructions for al dente. Drain and place the shells on a kitchen towel to cool.
Spoon the sauce over the bottom of a casserole dish large enough to hold the stuffed shells in one layer.
Fill each shell with equal portions of the ricotta cheese mixture. Arrange the shells stuffed side up in the casserole. Sprinkle the tops with grated cheese. Cover the dish with foil.
Bake for 30 minutes. Sprinkle with extra cheese and serve.
Pan Fried Parmesan Zucchini
One medium zucchini about 9 oz
2 tablespoons olive oil
¼ teaspoon each of garlic powder, salt, and pepper
½ teaspoon dried Italian seasoning
¼ cup grated Parmesan cheese
Cut zucchini into ¼-inch circles.
Heat oil in a medium skillet. Place zucchini slices in a single layer. Sprinkle with seasonings and cheese. Cover the pan and cook the zucchini over medium heat until lightly brown. Turn the slices over and cook until lightly brown on the second side. Serve with the shells.