Turtle Shells

4 servings

Ingredients:
24 jumbo shells, uncooked
2 cups low sodium canned tomato sauce
10 ounce package frozen chopped spinach, thawed
8 ounces shredded part skim mozzarella cheese
1 1/2 cups low fat, part skim ricotta cheese
3 medium carrots, peeled and grated
3 egg whites
freshly ground black pepper
large pinch ground nutmeg
1/4 cup Parmesan cheese

COOK pasta according to package directions; drain and rinse under cold water until
completely cool. Drain thoroughly.
PREHEAT oven to 350F.
SQUEZE as much water as possible from the thawed spinach. In a large bowl, stir together the spinach, mozzarella, ricotta, carrots, egg whites, pepper and nutmeg until thoroughly blended. LINE the bottom of an 11 x 7 inch baking dish with 1/2 cup tomato sauce. Divide the ricotta mixture among the pasta shells, pressing the filling into the shells with spoon to completely fill each shell.
ARRANGE the shells side by side in a baking dish. Coat the shells with an even layer of the
remaining tomato sauce. Sprinkle with Parmesan cheese, if desired. Bake until the center of
the shells are heated through and the sauce is bubbling, about 40 minutes. Let stand 10
minutes before serving.

Mediterranean Lasagna

10 to 12 servings

Ingredients:
9 pieces lasagne, uncooked
1 tablespoons olive oil
1 large onion, finely diced
2 cloves garlic, minced
1 pound eggplant, peeled and finely diced
3 cups part skim ricotta cheese
4 ounces feta cheese, crumbled
1 cup plain, low fat yogurt
28 ounce can tomato sauce
1/2 cup grated Parmesan cheese

COOK lasagne according to package directions; drain.
PREHEAT oven to 350F.
WARM oil in a large saucepan over low heat. Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes. When vegetables are done, stir in tomato sauce. Remove from heat and set aside 1 cup of eggplant mixture.
STIR together the ricotta, feta and yogurt.
SPREAD a little of the eggplant mixture in a 9 x 13 x 2 inch baking dish over the bottom and cover with 3 pieces of lasagne. Spoon some of the ricotta over the lasagne. Continue to layer with eggplant mixture, lasagne, and ricotta. Place a layer of lasagne on top. Spread the reserved eggplant over lasagne and sprinkle with Parmesan.
BAKE uncovered for 45 minutes, until cheese is brown. Arrange a layer of 3 more lasagne pieces. Spread with the mushrooms, the remaining ricotta mixture, and 1/4 cup of the mozzarella. Top with the remaining 3 pieces of lasagne, 1 cup of tomato sauce and 1/2 cup of the mozzarella cheese. Sprinkle with Parmesan cheese. Bake until brown and bubbly, about 45 minutes.

Spaghetti Sauce

30 Minutes to prepare
4 Hours to cook

Original recipe yield:12 quarts

INGREDIENTS
4 pounds onions
6 green bell peppers
1 1/2 cloves garlic
2 (28 ounce) cans whole peeled tomatoes
2 (28 ounce) cans peeled and diced tomatoes
1 (28 ounce) can tomato puree
2 (16 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
1/2 cup olive oil
2 tablespoons Italian seasoning

GRIND onion, pepper and garlic in meat grinder.

MIX ground vegetables, whole tomatoes, diced tomatoes, tomato sauce, tomato paste, tomato puree, olive oil and Italian seasoning in a large saucepan .

BOIL first then reduce heat to simmer for 4 to 5 hours. Stir occasionally.

TIP: For meatball sauce, shape 6 pounds ground beef into balls. After sauce has simmered, place meatballs in sauce and simmer for additional 4 to 5 hours. Stir occasionally.