Page 84


Nana's Stuffed Sea Shells

1 package of jumbo pasta shells boiled "al dente" & drained
3 cups pasta sauce or crushed tomatoes Italian style
2 cups Italian cheese like mozzarella or Provolone, shredded
15 oz tub of ricotta
2 eggs beaten
1/3 cup fresh or 2 T. dried parsley
1 T. dried basil
Reserve for top: 1/2 cup grated Parmesan

Combine the mozzarella and ricotta cheeses, eggs, parsley & basil and mix well. Stuff shells, Put a thin layer of sauce in the bottom of a baking dish and spread a single layer of stuffed shells on top. Drizzle with sauce and top with Parmesan cheese. Bake in a preheated 350 degree oven for 30 minutes. Let cool 10 min before serving. Serve with a gravy boat full of more sauce.

~ Nana Panza



Nana Panza's Pastina

Small pasta of choice
Butter & salt
2 eggs
Milk

Cook pasta and drain most of the water, leave soupy, add beaten eggs, stir in with a fork quickly. Remove from heat. Add butter & salt to taste and swirl with milk. Mix well & serve.

~ Sharon