"sf" > wrote in message
...
> On Mon, 13 Dec 2010 03:52:31 GMT, "l, not -l" > wrote:
>
>>
>> Two cups is enough for stuffed pasta. Mix the ricotta with an egg, 1/4
>> cup
>> grated parmesand and chopped vegetable (spinach or broccoli). Stuff the
>> mixture in cooked jumbo shells, or canneloni or other similar pasta, put
>> in
>> a small casserole dish, smother in pasta sauce (from a jar or can) and
>> bake
>> 20-30 minutes at 350F.
>
> I haven't made that in ages... and used spinach. Do they still make
> those gigantic shells? I've looked for them a couple of times when in
> a place where I thought they should be and haven't seen any.

I have to buy gluten free pasta these days. I know they come in gluten
free, rice pasta. I use them to make faux pierogies. This is my own
concoction.

I start with a whole mess of sweet onions. I use Walla Walla sweets when I
can get them. I chop some to mix with the potatoes. Others are cut in
slices, cut through the rings to make them easier to eat. The onions are
all sautéed in two batches in Nucoa. Why Nucoa? It's dairy free.

I then boil a bunch of russet potatoes and drain off the water. They are
mashed with the chopped cooked onions, more Nucoa, salt and a ton of freshly
ground black pepper. The potatoes are stuffed into the shells which have
been cooked and cooled. These are layered in a casserole with the cooked
onion slices. I then cover and bake through till heated or if the family is
really clamoring for their dinner, I put it in the microwave.

Husband is from PA and really loves his Pierogies! I have been able to find
gluten free ones, but not without egg and I can't have egg. So I came up
with this. Tastes just like the real thing to me. But I digress...

I have heard/read that there are fewer and fewer shapes of regular pasta
available in the supermarkets these days but I'm not sure why. Could it be
because more stores are dedicating more space to things like gluten free
pasta?

I know about 6 years ago, I was in Albertson's when I heard a woman asking
for ditalline (sp?). The clerk in the store didn't know what it was, but I
did and I knew they had it at Central Market because I had bought it there.
I used to make an Easter Pie for my husband and his grandma's recipe called
for that. This type of pie is a savory one that calls for eggs, assorted
cheeses and meats. Not something of my liking. Super rich.