Shell & Heart Pasta
*1 box Shell or Lasagna Noodles, cooked according to box directions, making sure not to overcook
*2 cups Ricotta Cheese or Small Curd Cottage Cheese
*1 cup Mozzarella Cheese, Grated, or 2 cups if you don’t use the Ricotta or Cottage Cheese
*1 cup Parmesan Cheese, Grated, or 2 cups if you don’t use the Ricotta or Cottage Cheese
*2 eggs, lightly beaten
*1/2 cup fresh Spinach, chopped
*10 large Basil Leaves, chopped
*2 cloves garlic, minced or pressed
*Salt and Pepper, to taste
*1 large Jar Marinara Sauce
Mix together the above ingredients except for cooked noodles and the marinara sauce.
Fill the Shell noodles with mixture, if making the Lasagna Hearts lay out the lasagna noodle flat and cut in half length wise. Then spread with the above mixture and roll the ends in towards each other. I added a tooth pick to hold the shape but if you are making a pan full you might not needed the tooth pick.
In a greased 9 x 13 Pan add marinara sauce and place filled noodles. (You could add more sauce and more cheese to the tops of the noodles.) Bake at 350* F. for 20-25 minutes or until cheese is melted and sauce is bubbly.
You can put the Ruffle side of the noodle facing up or down.
Enjoy!
Jessica and Lindy
