Ricotta Stuffed Shells

• 15 ot 20 large pasta shells, cooked and drained

Filling

• 2 cups of ricotta, whole or part skim
• 1/3 cup grated parmesan or parmesan-romano blend cheese
• 4 oz grated or crumbled motzarella
• pinch of salt and pepper
• 1 medium egg
• 1 tbsp chopped fresh or dried basil

Fold all the filling ingredients together.  Put into a pastry bag, or a ziplock bag and then snip off the corner to have a hole 1/2 inch in diameter.  Pipe filling into the cooked shells.

Spread 1/2 cup of your favorite tomato sauce in a baking dish.  Arrange the filled shells in rows, top with another 1/2 cup of tomato sauce and another 4oz of crumbled motzarella.  Bake at 350 for 20 minutes or until cheese begins to brown.  Serve with additional meat or red sauce.

16 Bean Soup

• 1 lb 16 bean mix (discard the “ham flavoring”)
• water
• 4 to 5 carrots, peeled and sliced medium-thin
• 1 or 2 onions, diced
• 2 or 3 ribs of celery, cut
• 1 can of diced tomatoes
• 1 cup frozen green beans
• 4 cups vegetable stock, 4 cups of water
• 1 veg bullion cube
• 1 tbsp minced garlic
• 2 tbsp mixed seasoning – Italian or other blend
• parmesan (garnish)

This is just what I used.  Lots of other vegetables are suitable and delicious.

Rinse and drain the beans.  Soak for 6-8 hours in the fridge, covered with water.  Drain the soaking water and return the beans to the pot.  Add the 4 cups of stock and 4 cups of water and bring to a boil over high heat.  After boiling, reduce heat to low, and simmer for 30 minutes.  Add the carrots, celery, onions, green beans, garlic, bullion, seasoning, and tomatoes (including juice).  Bring to a boil once more and reduce heat to a simmer.  Simmer on low for 1 more hour, or until the beans are tender, stirring occasionally.

For a heartier soup, add some meat.  Good choices: 1/2 lb cooked spiced italian sausauge (crumbled), 1/2 lb ground beef, cooked and drained, cooked and cubed pork tenderloin.  Add cooked meat at the end and stir until everything is well mixed and hot.  Salt and pepper to taste.  Top with crumbled parmesan cheese.

• 2.5 cups dry black beans
• 6.5 cups water
• 1 green pepper, diced
• 1 onion, diced
• 1 cup salsa or picante sauce
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tbsp minced or crushed garlic
• 1 tsp oregano
• 1 cup frozen corn
• cheese and sour cream to garnish

Rinse and drain the beans. Soak for 4 to 8 hours covered in water, in the fridge.

Drain the beans from the soaking water. Add the 6.5 cups of water and bring to a boil over high heat. After they reach a boil, reduce heat to low and simmer covered, stirring occasionally, for 1.5 hours.

Add peppers, onions, salsa, garlic, corn, and spices. Stir to combine. Simmer half an hour uncovered until liquids are reduced. Take out 2 cups of soup and puree in a blender or food processor until smooth, then add it back into the pot. Simmer another 5 minutes.

Serve garnished with cheddar cheese and sour cream.

Freezes well!

Black Bean Soup

8-10 no boil lasagna noodles
15 oz. container ricotta
1 block mozzarella, shredded 8 or 10 oz. (approx 2 cups?)
1.5 cups grated parmesan cheese
1 cup cheddar, shredded
1 large egg
1/2 cup chopped basil (or 1/4 dried basil)
1/2 tsp salt
1 can, 20 oz, crushed tomatoes
2 onions, chopped
3 tsbp olive oil
2 tbsp minced garlic

1. Preheat oven to 450 degrees. Place the noodles in a microwave safe dish with hot tap water, enough to cover noodles. Microwave until noodles are softened, 3 to 6 minutes. Discard water. Dry noodles on clean towel.
2. Combine ricotta, 1 cup mozzarella, 1 cup cheddar, 1 cup parmesan, egg, salt, and half the basil in a bowl.
3. Saute onion and garlic in olive oil over medium heat until onion is soft. Remove from heat, add crushed tomatoes and remaining basil. Spread half the tomato sauce in a 9×13 dish, set the other half aside.
4. With the short side facing you, dollop 1/4 cup of the ricotta mixture on each noodle, roll up. Arrange seam side down in the dish. Pour the remaining tomato sauce over all.
5. Sprinkle remaining cheese over top the rolls, cover with foil and bake until heated through, 10-12 minutes. Remove foil and bake for 5 additional minutes, or until cheese is browned. Let stand 5 minutes and serve.

This makes a pretty hefty portion…but it freezes and reheats well, and makes great leftovers for lunches.