Yo, homemade pasta shells to put some meat on those
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
This delicious dish goes great with red wine,
The Godfather, and a pinky ring.
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.