Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to discuss more meatless Lenten recipe ideas using foods mentioned in the Bible. Other guests include Kevin Prendergast on using Lent as a time to work on being a better parent, and Gary Michuta on what it means for Jesus to refer to himself as the Alpha and Omega. Plus news, weather, sports, and more…
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Prayer of Pope St. John Paul II
O God, You are our Creator . You are good and Your mercy knows no bounds . To You arises the praise of every creature.
O God, You have given us an inner law by which we must live. To do Your will is our task . To follow Your ways is to know peace of heart. To You we offer our homage .
Guide us on all the paths we travel upon this earth. Free us from all the evil tendencies which lead our hearts away from Your will . Never allow us to stray from You.
O God, judge of all humanity, help us to be included among Your chosen ones on the last day.
O God, Author of peace and justice, give us true joy and authentic love, and a lasting solidarity among peoples. Give us Your everlasting gifts. Amen.
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RECIPES FROM RITA: VEGETARIAN STUFFED SHELLS
Ingredients
20 jumbo pasta shells, cooked until 75% done
Filling:
3-4 cups marinara sauce – I used 4
15 oz ricotta cheese – I used full fat
1/2 cup Parmesan cheese
3-4 cups shredded mozzarella cheese – 2 cups in mixture and 1 or 2 for top
1 teaspoon garlic powder or 1 nice clove garlic, minced real fine
1/4 cup parsley, plus more to garnish or chopped frozen, thawed spinach, a cup, microwaved, then drained real well (remove all moisture) – both are optional, but. nice
Salt and pepper to taste
1 large egg, lightly beaten
Instructions
Preheat oven to 375.
After shells are cooked, drain and then pour cold water over them in the pot. This keeps them from sticking.
Spray a 9×13 pan. Pour sauce in bottom.
Mix together ricotta, Parmesan, 2 cups mozzarella, garlic, parsley or spinach.
Add salt and pepper to taste, then mix in the egg.
Remove shells from cold water, drain and then fill each shell with cheese mixture. I use an ice cream scoop.
Sprinkle with rest of mozzarella.
Cover with foil (spray underside to keep cheese from sticking).
Bake 25-30 minutes until done. Remove foil and bake a bit more if cheese needs to melt more.
Find more recipes at abouteating.com.
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