Nita, how many people are you making them for?

My meatless lasagne is made with puy lentils. Usual tomato sauce mix, but lentils instead of meat. Or, you could just add roast mix veg to the tomato sauce base, and continue the regular lasagne recipe.

I make spinach lasagna. It is layers of noodle, cooked spinach, cheese and topped with bechamel sauce... that's a cheese sauce made with white sauce and grated Parmesan cheese. Only takes an ounce and tastes great. My non-spinach eating son loves it.

I have been making this recipe for years. Always a hit!


https://www.mrfood.com/Casseroles/Farmhouse-Baked-Ziti

Stuffed Shells

6 oz (1/2 pkg) Shells Approx. 18 jumbo shells
26 oz. prepared Marinara sauce
1-15 oz can Diced tomatoes
1-6 oz can Tomato paste
1 Egg
1 15 oz container Ricotta cheese
2 cups (8 oz) shredded Mozz. cheese(divided)
3/4 cup Parmesan(divided)
2 Tbs chopped fresh Parsley
Sauteed peppers and onions (opt)

Cook jumbo shells per pkg directions and drain. Preheat oven to 350 degrees. Spray bottom of 9x13x2 in. glass baking dish with non-stick spray. In large bowl beat eggs, stir in ricotta, 1 and 3/4 cup shredded Mozz., 1/2 cup of the Parm. cheese and the parsley.
Spread 3/4 of the marinara sauce on bottom of baking dish. Fill the cooked and drained shells with the ricotta cheese mixture. Arrange shells in baking dish. Pour remaining sauce over shells, top with remaining Mozz and Parm cheese. Bake covered with alum. foil until bubbly approx. 45 min. Uncover and continue cooking until cheese is melted, about 5 min. Let stand 5 min. Serves 6.

I love stuffed shells! I vote for that! They’re good with some chopped spinach in the riccota filling.

Susie,
Including me, there will be 9 of us at the Italian Murder Mystery dinner party.
I am starting with an antipasti charcuterie tray. Then first course is Pastina soup. Next is main course of stuffed shells, meatballs, sausage links and garlic bread.
Last ... but never least .... an Italian Ricotta cream cheesecake

Thank, JoAnne. Sounds good, but I guess I would need to double the recipe to serve 9. Which would not be difficult. Are there really 36 shells in one box? That sounds like a lot for a lb. Of pasta? Could this have been a typing error? In any event, this sounds like a recipe worth trying.

Not a typo, it's been over 10 yrs since I have made the recipe and I've never doubled. So not sure how to answer your question. Good news is; it is a good recipe, tried and true type thing. I requested the recipe from a friend of a friend.

Jogging thru my memory, pretty sure you will use 18 shells and still have left over (uncooked)shells. Not to worry, they will be great.