Baked Stuffed Pasta Shells

Baked Stuffed Pasta Shells

12 oz pkg of Jumbo Shells Pasta

Cook shells in boiling water and a little salt until tender but not fully cooked.

1 small onion chopped
1 clove of garlic smashed and shopped
2 eggs slightly beaten
8 oz of Ricotta Cheese
½ cup Italian flavored breadcrumbs
1 tblsp parsley flakes
½ cup grated Pecorino Romano Cheese
(optional: 2 cups finely chopped cooked chicken or turkey)

2 cups shredded Mozzarella Cheese

In la large bowl, combine:
onion, garlic, eggs, ricotta, breadcrumbs, parsley flakes, pecorino cheese.
(You may also add chicken or turkey at this time, also)
Fill Shells with mixture.

Spread tomato sauce on bottom of 9 x 13 baking dish with cover .
Arrange shells on sauce, then cover shells with tomato sauce.
Bake in 350 degree oven for 40 minutes.
Uncover, spoon more sauce over shells.
Top with Mozzarella Cheese and bake another 10 minutes.

Mema's Pizza Dough and Pizza

Mema’s Pizza Dough and Pizza Sauce

In a warm bowl, combine the following:

1 pkg yeast
1 ½ cups warm water
1 Tbsp light Olive Oil
1 tsp salt

Blend above ingredients and let stand for 20 minutes.

Flour (start with 5 lb bag)
Slowly add flour until you have a sticky ball.
Flour the ball of dough and place into a warm bowl that has been greased with butter.
Brush the top of the dough with light olive oil.
Put bowl in a warm place away from any drafts and allow dough to rise.
When dough rises, take half of dough and stretch into cookie sheet pan or
round pizza pan and form a crust around edge.
Put aside and allow to rise in pan while preparing the sauce for topping.

3 tbsp Olive Oil and a pinch of salt
3 cloves smashed chopped garlic
1 lg can kitchen ready tomatoes
1 stick pepperoni sliced thin

Heat olive oil and add crushed chopped garlic and a few slices of pepperoni
Add salt and allow to sauté for a few minutes
Add crushed tomatoes and allow to simmer for a few more minutes

Spread hot tomato on pizza dough
Add sliced pepperoni
Bake in 400 degree oven for 20 minutes or until brown on bottom.

Broken Pasta Three Cheese Lasagna

Broken Pasta Three Cheese Lasagna

Sauce for Lasagna:
½ lb each of ground beef, veal, pork
1 lg can Kitchen Ready Tomatoes
1 lg can diced tomatoes
1 lg onion chopped
3 cloves garlic smashed and chopped
Sprinkle of oregano and thyme (Italian Seasoning)
Salt and pepper to taste
(you may also add a sprinkle of red pepper seeds and a splash of red wine to increase and diversify the flavor)

Sauté beef, veal, and pork until browned.
Move to sides of pan and add chopped onion to sizzle
Add garlic to onion and continue to sauté until onion is tender
(add sprinkle of red pepper seeds at this time)
Sprinkle with salt and pepper and oregano and thyme
Add diced tomatoes and simmer for five minutes
(add a splash of red wine at this time)
Add Kitchen Ready tomatoes and simmer for 30 minutes


16 oz Ricotta Cheese
2 eggs lightly beaten
16 oz Shredded Mozzarella Cheese
16 oz Shredded Provolone Cheese
8 oz Grated Pecorino Romano Cheese


In large bowl combine Mozzarella, Pecorino Romano and Ricotta Cheese
Add eggs and fold to blend
Spread Tomato Meat Sauce on bottom of pan
Place noodles or broken pasta over sauce
Spread cheese mixture over pasta and cover with sauce
Repeat layers covering last layer with pasta and sauce
Sprinkle with Mozzarella
Cover and bake for 30 minutes in 375 degree oven
Uncover and bake an additional 10 minutes
Let stand for at least 10 minutes before serving

Savor the distinctive scent and taste of this delicious dish!
Italian Heaven for sure!

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