1 box lg. pasta shells 1 med. napa or savoy cabbage or bok choy (5-6 baby or 1 regular) 8-12 oz. mushrooms (botton, shitake, or any other) 3 med. onions or 6-8 bunches of scallions Ricotta cheese 16 oz. tomato sauce Olive oil (can replace with any other type of oil)
Place tomato sauce in a pot, spice as desired and simmer on low flame, stir occasionally. Follow instructions on pasta container to cook shells. Slightly undercook them by one or two minutes. Drain, coat lightly with oil to prevent sticking and keep in pot. Dice onions/scallions, mushrooms and cabbage/bok choy and place in preheated wok containing one to two tablespoonfuls of oil. Stir-fry vegetables until soggy. There will be a significant amount of liquid along with the vegetables in the wok; drain this liquid and either place some in the simmering sauce and save the rest for stock or use the liquid along with tomato paste to create a tomato sauce more "from scratch". Take vegetables and stuff them into the pasta shells until they are almost full, then seal the shells containing the vegetable stuffing with the ricotta cheese. Take your index finger and scoop up some cheese from the container and seal the opening of the pasta shell with it. Then carefully place the sealed pasta shells in a pyrex with the sealed end down and pour the tomato sauce over them. Place in preheated oven at 200ºF. for 10-15 minutes, then serve. Makes 4 servings.
