Baked Cheese Stuffed Shells
18 Jumbo shells
2 cups Bolognese Sauce
2 cups ricotta cheese
1/2 cup grated Mozzarella cheese
1 egg, frivolously overwhelmed
4 tablespoons finely chopped parsley
1/4 cup freshly grated Parmesan cheese, plus further for serving
Preheat the oven to 400 levels
Mix all the elements in a mixing bowl and use to stuff pasta.
Prepare dinner the pasta in keeping with the package deal directions for al dente. Drain and place the shells on a kitchen towel to chill.
Spoon the sauce over the underside of a casserole dish massive sufficient to carry the stuffed shells in a single layer.
Fill every shell with equal parts of the ricotta cheese combination. Organize the shells stuffed facet up within the casserole. Sprinkle the tops with grated cheese. Cowl the dish with foil.
Bake for half-hour. Sprinkle with further cheese and serve.
Pan Fried Parmesan Zucchini
One medium zucchini about 9 oz
2 tablespoons olive oil
¼ teaspoon every of garlic powder, salt, and pepper
½ teaspoon dried Italian seasoning
¼ cup grated Parmesan cheese
Lower zucchini into ¼-inch circles.
Warmth oil in a medium skillet. Place zucchini slices in a single layer. Sprinkle with seasonings and cheese. Cowl the pan and prepare dinner the zucchini over medium warmth till frivolously brown. Flip the slices over and prepare dinner till frivolously brown on the second facet. Serve with the shells.