Pasta's

PASTA WITH LOVE

Pasta con amore
I developed this recipe for my performance
at the 1992 Taste of Buffalo Show.
The official tasters loved it. It's easy,
fast, and a real crowd pleaser.

• 12 ounces ziti or penne
• 2 bunches scallions, chopped
• 1 small red bell pepper, seeded and chopped
• 1 very large ripe tomato, chopped
• 1/2 cup COLAVITA Extra Virgin Olive Oil
• 2 tablespoons drained capers
• 2 tablespoons chopped fresh basil
  ( or 1 tablespoon dried basil)
  
• 2 cups (approximately) ricotta cheese
  (low fat or no-fat)
  
• Freshly ground black pepper to taste
• Salt to taste (optional)
• 4 ounces mozzarella cheese, shredded
  (low fat or no-fat)
  

Serves 4

Cook pasta as usual.
Meanwhile, in a medium saucepan, saute the scallions,
red pepper, and tomato in the olive oil
until soft. Add the capers and basil and
continue stirring. Then add the ricotta. Add pepper
and salt. (If a smooth sauce is desired,
put the ricotta through a fine strainer
or sieve before adding to the pan.)
Simmer until all the ingredients are blended together.
Divide the pasta among four plates and top with the
sauce. Sprinkle with mozzarella and serve
immediately.

Stuffed Pasta Shells

(by Mrs. Hancock)This is wonderful : )

• 1 large box of jumbo pasta shells
• 1.5 pounds ground beef
• 1 onion, chopped
• 2 pounds cottage cheese
• 1 pound shredded mozzarella cheese
• 2 eggs
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 large jar Ragu spaghetti sauce
• 1/2 cup parmesan cheese

Cook pasta shells according to package directions,
drain. Brown and drain ground beef. Mix onion, cottage
cheese, mozzarella cheese, eggs, garlic
powder, ground beef, salt and pepper. Stuff
mixture in shells. Place shells in greased
13x9 baking dish with a thin layer of
spaghetti sauce on bottom of baking dish. Top with
remaining spaghetti sauce. Sprinkle with parmesan
cheese. Bake at 350 degrees for 45-60 minutes.