Cheese-Stuffed Shells in Marinara Sauce Recipe:
INGREDIENTS

12 dried jumbo whole-wheat or regular pasta shells, prepared according to package directions
1 cup shredded reduced fat mozzarella cheese, divided
1 cup fat free or reduced-fat ricotta cheese
1/2 cup BUITONI  Refrigerated Freshly Shredded Parmesan Cheese
1 large egg
1/4 teaspoon ground black pepper
1 (15 ounce) container BUITONI® Refrigerated Marinara Sauce

Preparation:

* Preheat oven to 350 degrees F.
* Combine 3/4 cup mozzarella cheese, ricotta cheese, Parmesan cheese, egg and pepper in medium bowl. Stuff each shell evenly with cheese mixture; place in ungreased 12 x 7 1/2-inch baking dish. Pour sauce over shells.
* Bake for 25 minutes or until bubbly. Top with remaining 1/4 cup mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.

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Tacos in Pasta Shells Recipe:

INGREDIENTS:

1 1/4 pounds lean ground beef
1 (3 ounce) package cream cheese
1 teaspoon salt
1 teaspoon chili powder
18 jumbo pasta shells
2 tablespoons butter, melted
1 cup taco sauce
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 1/2 cups crushed tortilla chips
1 cup sour cream

Preparation:

* In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.
* Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.
* Preheat oven to 350 degrees F (175 degrees C).
* Fill shells with beef mixture and arrange in a 9×13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.
* Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.
* Top with sour cream and onions; serve.

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INGREDIENTS :-

PLAIN SPONGE CAKE-4 KG,

EGGS(WHITE)-12,

ICING SUGAR(POWDER)-500Gr,

ICE CREAM-500Ml,

ICING CREAM(WHIPPED)-200Ml

MIXED FRUITS (APPLE, BANANA, CIKKOO, CHERRY, PINEAPPLE, ORNGE, GRAPE, POPPAYA, POMOGRANATTE, KIWI, DATES)-500Gr

JAM-250G,

RUM-500Ml,

TOPPING CREAM (TAKE EGG WHITES AND ICING SUGAR  BLEND AND MIX WELL TOGETHER WITH BEATER TILL IT GETS FOAM TEXTURE)

PREPARATION :-

TAKE PLAIN SPONGE CAKE REMOVE THE SURFACES OF ALL SIDES  WHICH ARE IN GOLDEN BROWN.CUT THE CAKE INTO THREE LAYERS,TAKE THE FIRST LAYER AND COAT WITH WHIPPED ICING CREAM  FORM A THIN LAYER AND PLACE THE MIXED FRUIT CONTENT ON THE LAYERAND COAT WITH ICING CREAM.

PUT SECOND LYER OF CAKE AND TAKE ICECREAM INTO THI LAYRES AND PALCE  THEM ON THE SECOND LAYER AND COAT WITH JAM, PLACE THE THIRD LAYER ON THESE AND ICING ON THE CAKE WITH TOPPING CREAM AND JAM WITH DESIRED DESIGN AND KEEP IT IN OVEN AND BAKE FOR 15- 20 MINUTES.

GARNISH WITH FRUITS AND CHERRIES, AND SERVE WITH RUM.

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