Tre Formaggio Jumbo Shells

24 dried Jumbo pasta shells
Filling:
2 beaten Eggs
2/3 C. Parmesan cheese
8 oz. Mozzarella cheese
16 oz. Ricotta cheese
1 1/2 Tbsp. Parsley
2 tsp. Oregano
1 tsp. Basil

Sauce:
1 15oz can Tomato sauce
1 15oz can Diced tomatoes
1 Tbsp. Parsley
1 tsp. Oregano
1 tsp. Basil
1 Tbsp. Brown sugar

Preheat oven to 350 degrees

1. Cook pasta according to box instructions (approximately 10 minutes)
2. Carefully remove pasta from water by using tongs and being sure to drain all of the water out.
3. Place shells on a greased foil.
4. While pasta is cooking mix all the ingredients together for the filling
5. Mix all ingredients for sauce together in sauce pan and cook at medium heat until it boils.  Reduce heat to low and simmer 10 minutes.
6.  Using two small spoons gently fill each jumbo pasta shell with filling.
7.  Place shells in a greased 9x13 pan.  Add a about a tablespoon of sauce to each shell.
8.  Cover pan with foil and cook for 10 minutes.  Remove foil and cook another 10 minutes.
9.  Sprinkle with additional parsley if desired.

****A helpful hint is to make more shells than needed just in case some tear.  My family absolutely loved this.  They fought over who would get to take the leftovers to school the next day.

Cashew Tofu Stir Fry

4 tsp. Cornstarch
4 tsp. Low sodium soy sauce
1 tsp. Sesame oil
1 tsp. Oyster Sauce
1/2  - 1 tsp. Fresh ginger minced
Dash Cayenne pepper
1/2 C. cold Water
2 - 12oz boxes Firm Tofu cut into 1 inch cubes
2 Tbsp. Olive oil divided
6 Green onions cut into 1 inch pieces
1 C. Salted cashews
2 cloves Garlic minced

1. In a small bowl mix together cornstarch, soy sauce, sesame oil, oyster sauce, ginger, and cayenne pepper and water.  Set aside.

2. In a large skillet heat 1 Tbsp. Olive oil.  Add tofu and gently stir fry until golden on all sides. Remove Tofu from pan and keep warm.

3 Add 1 Tbsp. Olive oil to pan.  Stir fry onions, cashews and garlic for 1 minute.  Stir in cornstarch mixture.  Bring to boil and cook until slightly thickened.  Add tofu and gently toss until well mixed.  Serve over rice.

***I am the only pescetarian in my home so I make this and another version with beef in place of the tofu for my meat eating family.  Pictured along with the Cashew Tofu Stir Fry is bok choy cooked in olive oil, oyster sauce, ginger, and water.  It made a delicious side dish and rounded out the meal nicely.