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PASTA

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Stuffed Shells

Submitted by: Sheila Somers

Ingredients:
1 pound hamburg (or ground turkey)
3 slices white bread – cut into cubes
1 egg
½ cup milk – combine egg&milk and beat slightly
8 OZ shredded mozzeralla cheese
Large Pasta shells for filling
Tomato or Pasta sauce

Method:
Par boil 12 to 16 shells.
Meanwhile, brown hamburg and drain off fat.
In same pan on stovetop, add cubed bread, egg&milk mixture and cheese to browned hamburg. Stir until cheese is melted. Cool.
Fill each par-boiled shell with meat filling and place in single layer in glass baking pan. Lightly cover shells with sauce. Cover pan with foil.
Bake 30 minutes at 350.

Blue Cheese Alfredo

Submitted by: Melanie Ross, Orr, Maine

Ingredients:
1 pkg 16oz fettuccini pasta
1 Tablespoon olive oil
1 clove garlic, sliced
4 ounces blue cheese, crumbled
¼ cup grated parmesan cheese
2 cups heavy cream
1 Tablespoon Italian Seasoning
salt&pepper

Method:
Boil pasta 8 to 10 min. till dente; DRAIN
In a skillet, heat olive oil over med. heat, saute garlic till golden brown.
Remove garlic and RESERVE OIL
In a new/clean medium skillet, combine blue cheese, parm cheese and
cream over a med-low heat, stirring till cheeses are melted.
Stir in reserved oil from garlic pan, Italian seasoning and salt&pepper to
taste.
Toss hot sauce with hot pasta and let stand 5 minutes before serving

Submit your recipies to: jbphotoman@comcast.net