Nancy
Well-known member
Lasagna, Stuffed Shells or Manicotti-- Low Sodium
This uses Italian "Fresh Basket Cheese" which you can get at some markets or in an Italian import store. It does not contain salt. Make sure to read the ingredients in the brand you buy.
Cook macaroni according to directions. Fill with the following:
1 basket Fresh Basket Cheese (no salt), mash with fork or pastry blender to very small curds
3 eggs
Basil to taste
Parsley to taste
Oregano to taste
Mix together with about 1/4 cup water until well blended.
Fill pasta, or assemble lasagna.
Cover with homemade Tomato Sauce (low sodium), see Recipes Archive. Bake according to directions until hot and bubbly. Mine said 35 minutes @ 350 degrees.
Had it tonight. It was delicious.
This makes about 22 jumbo shells or 12 manicotti or a medium lasagna
This uses Italian "Fresh Basket Cheese" which you can get at some markets or in an Italian import store. It does not contain salt. Make sure to read the ingredients in the brand you buy.
Cook macaroni according to directions. Fill with the following:
1 basket Fresh Basket Cheese (no salt), mash with fork or pastry blender to very small curds
3 eggs
Basil to taste
Parsley to taste
Oregano to taste
Mix together with about 1/4 cup water until well blended.
Fill pasta, or assemble lasagna.
Cover with homemade Tomato Sauce (low sodium), see Recipes Archive. Bake according to directions until hot and bubbly. Mine said 35 minutes @ 350 degrees.
Had it tonight. It was delicious.
This makes about 22 jumbo shells or 12 manicotti or a medium lasagna
