Stuffed Shells
Like big, open Ravioli!


24 uncooked jumbo pasta shells

Pasta Sauce
4 cups (36 ozs) canned, crushed tomatoes
4 cloves garlic
1 yellow onion (~ 2 cups)
Grated zest from two oranges
(1 teaspoon sugar, optional)
salt and pepper to taste

2 cups (16 oz container) nonfat Ricotta cheese
1/3 cup (2 oz) crumbled Gorgonzola cheese
2/3 cup chopped fresh parsley
1/3 cup walnut pieces
1/4 cup (1 oz) grated Pecorino cheese


Cook pasta.

Place sauce ingredients (except sugar) into saucepan.
Simmer, covered for 10 minutes.
Add sugar if needed and spice as needed

Combine stuffing ingredients (except Pecorino cheese)

Drain shells and let them cool.
Stuff shells and place in 13 x 9 inch baking pan.
Spoon sauce over top and sprinkle with Pecorino
Broil for 5 minutes
Cover with foil or serve.

It's easy to burn the cheese in the broiler. Maybe use a little less orange in the sauce next time. It's also really difficult to get the shells to stay intact. We had to make the whole box to get enough to use.

Serve with herbed Zucchini




Vegetarian Dinner In Minutes, p. 44