6 Comments so far

1. Matt W

   Hi Lola,
   I have just the thing.
   Go for an authentic Italian tomata sauce, with ricotta stirred in. You can even do this sauce with bacon bits if you like.
   This is the dish – with whatever short pasta shapes we have lying around – that me and my Italian wife eat most often.
   I have an entire recipe dedicated to just this dish (absolutely no mozzarella required), here: http://www.pasta-recipes-made-easy.com/p…
   Buon appetito!
   Matt

2. mythough

   Mix garlic powder (or you can use chopped garlic), salt, pepper, and some italian seasnongs (such as oregano and basil) in w/the ricotta cheese. Stuff that mixture in the cooked pasta. If you have spaghetti sauce it would be yummy on top of that. If not, mix a little olive oil and garlic in the shells.

3. paly2416

   You could do a baked ziti just using shells instead of ziti.
   Cook pasta according to directions. Drain. Spray a casserole dish with nonstick spray. Add pasta, ricotta, and pasta sauce to casserole dish. Mix well. Bake at 375 until ricotta bubbles. Usually 30 min.

4. stagelad

   You can make your filling with the ricotta cheese and add an egg yolk to help firm it a little more. If you have some spinach you can add that, too. Drain the spinach very well first.

5. Cowgirl_

   You don’t HAVE to use mozzerella. You can either leave it out or use what ever cheese you have on hand.

6. Miz Lamb

   Read the recipe on the pasta shells box. Just leave off the cheeses you don’t have. They will be good anyway.