Formerly The Ful-Mont Veg Group, Inc.
Changing the way people think and feel about food…
10 oz. Jumbo Pasta Shells (approx. 24 large shells)
1 recipe Pasta Sauce
1 recipe Ricotta
1/2 cup Parmezan Cheez
Cook the shells according to package directions. Drain & rinse. Set
aside. Preheat the oven to 350˚.
In a large baking dish, spread 1 cup of the Pasta Sauce over the
Stuff 1-2 Tbsp. Of the
Ricotta Cheez into each shell, being careful not
to overflow. Set the shells down in the baking dish, side-by-side until
all of the
Ricotta Cheez is used.
Cover shells generously with more of the sauce, saving some to serve on
Parmezan Cheez over the top of all the shells.
Bake for 40 minutes.
Serve with tossed salad and garlic bread.
LASAGNA: Cook 1/2 - 3/4 lb. lasagna noodles according to
package directions. Add 1/2 recipe of
Nozzarella Cheez. Layer sauce,
Parmezan, then repeat layers, ending
Parmezan over the last layer of sauce. Include 1 cup
EACH steamed spinach, sautéed onion & carrots for an even heartier
filling. After layering in baking dish, cover with foil and bake at 350
for 1 hour. Uncover and bake another 15 minutes. Serve with crusty bread
and vegan margarine.
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