Recipe

Creamy Tomato Tortellini Soup submitted by Arielle Russell

Ingredients
2 large garlic cloves, minced
2 tablespoons olive oil
2 (10¾ ounce) cans of tomato soup
¼ cup sun-dried tomatoes, chopped or 2 tablespoons sun-dried tomato paste
2 cups half-and-half
2 cups vegetable broth
1 teaspoon onion powder
1 tablespoons Italian seasoning
½ teaspoons salt
½ teaspoons pepper
1 9 ounce package of cheese-filled tortellini
½ cup shredded Parmesan cheese

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Stuffed Shells - Submitted by Arielle Russell

Ingredients
1. 24 jumbo shells
2. 1, 15 oz tub of ricotta
3. 2 cups shredded mozzarella
4. 1, 10 oz frozen spinach, thawed and drained
5. 1 tsp dried basil
6. 1 large egg
7. Pinch of nutmeg
8. Salt and pepper to taste
9. 1, 26 oz jar spaghetti sauce
Directions
1. Preheat oven to 375
2. Cook shells according to package, drain and cool
3. Mix ricotta, spinach, basil, salt and pepper, nutmeg, and egg
4. Spread ¾ cup sauce on greased baking dish
5. Stuff shells with mix and place in dish

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