Brown meat slowly; spoon off excess fat. Add next 7 ingredients and simmer, covered, 15 minutes; stir often.
Cook noodles in boiling salted water until tender; drain; rinse. Beat eggs; add remaining ingredients, except 6 cheese mix.
Place half the noodles in a 13x9x2 inch baking dish; spread with half the ricotta filling; add 1/2 of the meat sauce and 1/2 of the cheese mix. Repeat.
Bake at 375 degrees about 45 minutes. Let stand 10 minutes before serving. Serves 8-10.
This is my friend Nancy's recipe. Try it, you'll love it!!
In medium saucepan combine corn starch, salt, dry mustard and pepper. In a large measuring cup, add the cheddar cheese soup and fill with milk to equal 2 1/2 cups. Add this to your saucepan. Stir until smooth. Add margarine.
Stirring constantly, bring to boil over medium high heat and boil 1 minute. Remove from heat. Stir in cheese until melted. Add elbows. Turn into greased 2 qt. casserole.
Bake uncovered in 375 degree oven 25 minutes or until lightly browned.
Makes 6 servings.
Brown beef, onion and garlic in deep frying pan. Drain off the excess fat. Add spaghetti sauce, stewed tomatoes and paste, and mushrooms (liquid included); mix well. Simmer for 20 minutes or until tender. Cook shells according to directions. Drain and rinse with cold water.
Pour a little spaghetti mixture into deep casserole pan, then ½ of the noodles and ½ of the tomato sauce. Spread ½ of the sour cream over the sauce, topping with provolone cheese. Repeat, ending with mozzarella cheese. Cover and bake for 35 to 40 minutes at 350 degrees. Remove cover and bake until the cheese is brown.
Heat oil in a large (at least 5-quart) burner to table kettle over moderately high heat 1 minute, add lobster and shrimp, and stir-fry 3-4 minutes until pink; remove with a slotted spoon and reserve.
Brown chicken well, remove and reserve.
Stir-fry onion in dripings 5 minutes, then add garlic, green pepper and ham and stir-fry 3-4 inutes.
Add rice, broth, 1 1/2 teaspoon salt, 1/8 teaspoon pepper, the saffron and tomato paste.
Return chicken to kettle, sprinkle with remaining salt and pepper, cover, and simmer 1/2 hour.
Add lobster, shrimp, and peas (break them up when adding), cover, and simmer 10-15 minutes until chicken and peas are tender.
Arrange clams on top, cover, and simmer 5 minutes until clams partially open.
Sprinkle with pimiento and serve.
About 610 calories per serving. Makes 6 servings.
Cook pasta according to package directions.
Meanwhile, in a serving bowl, combine the tomato, pepperoni, olives, parmesan cheese, oil, salt, garlic, and basil.
Drain pasta, add to tomato mixture and toss to coat. Serve immediately
