SHELLS

 
 

Shells

 

Yo, homemade pasta shells to put some meat on those
bones.

My NAVY man is half Italian and does he ever know how
to make delicious Tony Soprano food.

We don’t have these too often.  Around every three months
that’s when I start begging him to make them.

The trick to these Italian beauties are fresh organic Italian
parsley,fresh Mozzarella and Ricotta cheese, and fresh
sauce.

This delicious dish goes great with red wine,
The Godfather, and a pinky ring.

 

Shells

 

How do I make these mouth-watering shells, you ask?

Put on a veloure track suit, thick gold chain, slick
your hair back and put some Suavecito in it.  Talking
with your hands helps makes the pasta taste better.

 
 

SHELLS

Ingredients

  • Pasta shells
  • Ricotta
  • Mascarpone cheese
  • Mozzarella cheese
  • Italian parsley
  • Garlic
  • Basil
  • Dash of salt and pepper
    SAUCE:
  • 2 cans of organic tomato paste
  • 1 can of organic tomato sauce
  • Pepper
  • Balsamic
  • Garlic
  • Salt
  • Organic olive oil
  • Basil
  • Bay leaves
  • Oregano

Instructions

    SAUCE:
  • Put all the tomato paste, sauce, and ingredients in the crock pot for 4-5 hours
    SHELLS:
  • Boil the shells gently
  • Remove from water
  • Put shells on wax paper so they don't stick
    INGREDIENTS:
  • Combine all the cheese ingredients (to put inside the shells) in a bowl
  • Mix well
    PUTTING IT ALL TOGETHER:
  • Spoon some sauce on the bottom of big casserole dish
  • Take a spoon and put the cheese mix inside the shells one by one and place in casserole dish
  • After the shells are filled and placed, pour the sauce on the to shells
  • Add shredded mozzarella cheese on top
  • Bake at 350˚ for 30 minutes
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