LAST OF THE SUMMER HARVEST RAGU AND STUFFED PASTA SHELLS

Last of the summer harvest

Eggplants, bell pepper, tomato

add an onion and 4 cloves garlic.

Dice and saute in olive oil

RICOTTA STUFFED PASTA SHELLS

lightly oil pan and put in pre-stuffed shells

add 1 lb ground beef cook til done
then add 1 jar pasta sauce
and I put in a can of black olives

cover pasta shells with the ragu

and top with grated mozzarella

Bake at 325 for 35-45 mins.

***serve with a nice hot loaf of french bread