MamasHealth.com Home Pasta Recipes Almond & sage pasta Angel hair pasta Artichoke pasta Beef pasta Broccoli pasta Bowtie pasta Cacio & pepper pasta Califlower pasta Clam & pesto pasta Creamy clam pasta Fettuccine & vegetable Hearty sausage Hot spaghetti Lemon caper Macaroni & cheese Mushroom Mushroom & gorgonzola Olive & caper Pasta & salsa cruda Pasta & pumpkin Pasta carbonara Pasta pesto Pasta pilaf Pasta primavera Pasta with chickpeas Pea & pesto fettuccini Pumpkin & feta Pumpkin rosemary Ravioli stew Red hot fusilli Ricotta & spinach Sausage & pecorino Spaghetti amatriciana Spaghetti meatballs Spiral with asparagus Sweet & sour seahells Sweet potato Tuna pasta salad Tuna penne Vegetarian spaghetti Vegetarian lasagna Zucchini basil Zucchini lasagna Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Meat Substitutes Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Types of Steak Wine info	Cacio and Pepper Pasta Ingredients: 1 bag of rigatoni pasta 2 shallow tbsp of black pepper 1 cup of pecorino cheese salt water Directions: Boil salted water for the pasta. Boil the pasta for 10-12 minutes, strain it but save 1/2 cup of the pasta water. Place the pasta in a large bowl and add the pecorino cheese and pepper. Add the pasta water and mix the ingredients well. Serves: 4 persons       Tomato, Basil and Ricotta Filled Shells Ingredients: 1 package of large pasta shells for filling 2 cups of ricotta cheese 3 tbsp of chives, chopped finely (1) 4 oz can of peeled tomatoes 10 basil leaves, chopped coarsely salt 2 tbsp of red wine 1 glove of garlic, grated 4 tbsp of olive oil water Directions: Preheat oven to 300 degrees F. Boil salted water for the pasta. Mix the ricotta, chives and 1 tbsp of salt in a small bowl. Sautee the garlic in the oil over a medium heat for 2 minutes. Add the tomatoes, red wine and basil. Simmer for 6-8 minutes Boil the pasta shells for 9-11 minutes. Strain the shells and separate them from each other on a baking sheet. Allow them to cool for 2 minutes. Fill them with the ricotta cheese and place them in a baking dish. Pour the tomato sauce over the shells and place them in a 300-degree oven for 8-10 minutes. Serves: 4 persons	Sign up for our Email Newsletter For Email Marketing you can trust
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