These are stuffed pasta shells ready to be smothered in sauce and baked at 375 degrees for twenty minutes.
Mix Ricotta and grated mozzarella with fresh spinach, basil, parsley and Parmesan or First parboil the shells for 5-6 minutes and drain. Stuff gently with the herbed Ricotta, Mozzarella, Parmesan mixture. Pour a Marinara sauce over this and bake for twenty minutes until bubbly and flavors have blended. Mmmm good. Maybe I'll serve these at my Holiday Boutique Party along with Teriyaki chicken drummettes, basil-mayo salmon squares, Sundya's Sweet Potatoe chipotle soup, Pumpkin-coconut soup, fresh squeezed lilikoi-orange-tangerine punch, my Black-Russian cake, Apple pie w crumb topping and namasu.. Marilyn Jansen Lopes
Mix Ricotta and grated mozzarella with fresh spinach, basil, parsley and Parmesan or
Do a mashed tofu with fresh herbs for vegan recipe...