Type what you have

Ingredients

• ✓ romano cheese
• bread
• mango
• basil

Instructions

1. 1 Preheat the broiler.
2. 2 Arrange French bread slices in a single layer on a large baking sheet. Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted. Remove from heat.
3. 3 In a medium bowl, mix mango and fresh basil.
4. 4 Top each bread slice with equal amounts of the mango and basil mixture. Sprinkle with Romano cheese, adjusting the amount to taste.
5. 5 Return topped bread to broiler. Broil 2 to 3 minutes, or until the cheese is melted and lightly browned. Serve hot.

By Justin Aleo

Ingredients

• ✓ romano cheese
• artichoke heart
• red onion
• mayonnaise
• baguette

Instructions

1. 1 Preheat the broiler.
2. 2 In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet.
3. 3 Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned.

By ROXANNEBLESH

Ingredients

• ✓ romano cheese
• heavy cream
• butter
• parmesan cheese
• mozzarella cheese
• provolone cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream and butter in a saucepan over medium heat; stir frequently until butter melts, and bring to a simmer. Gradually stir in Parmesan, mozzarella, provolone, and Romano. Reduce the heat to low and cook, stirring constantly, just until cheese melts.
3. 3 Serve immediately; sauce will thicken upon standing.

By Dominic

Ingredients

• ✓ romano cheese
• milk
• active dry yeast
• all-purpose flour
• egg
• butter

Instructions

1. 1 In the bowl of a stand mixer, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease a large mixing bowl.
2. 2 Stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes, scraping sides of bowl occasionally. Add cheese and softened butter; beat a few minutes more, until fully incorporated. Dough will be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let rise for 1 hour. Deflate dough and gently fold it over itself; cover and let rise again for 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan.
4. 4 Transfer dough to a lightly floured surface and knead slightly. Divide the dough in half, if using loaf pans, or shape it into a log if using a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes.
5. 5 Bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped, about 60 minutes. Remove from pans and place on a wire rack to cool completely.

By connie263

Ingredients

• ✓ romano cheese
• olive oil
• zucchini
• red pepper flakes
• garlic salt
• onion salt
• tomato sauce
• cheese blend

Instructions

1. 1 Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add zucchini slices; season with pepper flakes, garlic salt, and onion salt. Cook until slices are slightly softened, 3 to 4 minutes per side.
2. 2 Sprinkle each slice with Romano cheese and a spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce with a layer of Mexican cheese blend; cover the skillet and cook until cheese has melted, about 5 minutes.

By SCERMINARA

Ingredients

• ✓ romano cheese
• chicken broth
• water
• cheese tortellini
• watercress
• scallion
• hot red pepper sauce
• black pepper

Instructions

1. 1 Stir broth and water together in a pot; bring to a boil.
2. 2 Stir frozen tortellini into broth mixture and cook, occasionally stirring, until tortellini floats to the top and filling is hot, 6 to 8 minutes. Stir watercress and scallions into broth mixture and cook until watercress wilts, about 2 minutes. Add hot pepper sauce.
3. 3 Sprinkle with Romano cheese and black pepper to serve.

By apotherix

Ingredients

• ✓ romano cheese
• butter
• heavy cream
• parmesan cheese
• nutmeg
• salt
• egg yolk
• parmesan cheese

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Mix in cream, stirring constantly. Add Parmesan cheese, Romano cheese, nutmeg, and salt; stir constantly until cheese has melted.
2. 2 Stir in egg yolk until well combined; simmer and stir over medium-low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

By B Mason

Ingredients

• ✓ romano cheese
• butter
• bread crumb
• flax seed meal
• parsley
• egg
• all-purpose flour
• chicken breast

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a medium baking dish with the butter.
2. 2 In a shallow dish, mix the bread crumbs, flax seed, Romano cheese, and parsley. Place the beaten eggs and flour in 2 separate shallow bowls. Dredge chicken in the flour, dip in eggs, and press into the bread crumb mixture to coat. Arrange coated chicken in the prepared baking dish.
3. 3 Cover, and bake 40 minutes in the preheated oven, or until chicken juices run clear. Turn on the oven broiler. Remove cover, and broil chicken 5 minutes, until coating is lightly browned.

By Amy Valiante

Ingredients

• ✓ romano cheese
• ✓ romano cheese
• ricotta cheese
• spinach
• egg
• salt
• pepper
• spaghetti sauce
• cheese ravioli
• spaghetti sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray and set aside.
2. 2 Mix ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt, and pepper to taste in a bowl.
3. 3 To assemble lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen ravioli on top in a single layer. Spread about 1 cup of ricotta mixture over ravioli. Repeat layers 3 more times, ending with a layer of frozen ravioli. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven for 40 minutes, until casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown cheese on top. Let sit for 10 minutes before serving.

By STREETANGEL

Ingredients

• ✓ romano cheese
• shrimp
• artichoke heart
• bread crumb
• parsley
• lemon
• butter
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Arrange shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from artichoke hearts, break hearts into quarters, and arrange in the spaces between shrimp. Cover with bread crumbs and parsley; sprinkle lemon juice over bread crumbs.
3. 3 Melt butter with garlic in a small saucepan over medium-low heat; pour butter mixture over bread crumbs. Sprinkle with Romano cheese.
4. 4 Bake in the preheated oven until crumbs and cheese are lightly browned and shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.

By Kristen Milone

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• chicken breast
• spinach
• alfredo sauce mix
• pesto
• penne pasta

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. When chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
2. 2 Meanwhile, prepare Alfredo sauce according to package directions. When finished, stir in 2 tablespoons pesto; set aside.
3. 3 In a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. Rinse under cold water and drain.
4. 4 Add chicken/spinach mixture to pasta, then stir in pesto/Alfredo sauce. Mix well, top with cheese and serve.

By MINERFAMILY

Ingredients

• ✓ romano cheese
• fettuccine pasta
• butter
• heavy cream
• garlic salt
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 Heat butter and cream in a large saucepan over low heat until butter melted; add garlic salt, salt, and black pepper.
4. 4 Increase the heat to medium; stir in Romano and Parmesan cheeses until melted and sauce has thickened.
5. 5 Add cooked pasta to sauce; toss until thoroughly coated. Serve immediately.

By ERINMARIE

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• red pepper
• navy bean
• artichoke heart
• black pepper
• salt

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the garlic, season with red pepper, and cook about 1 minute. Mix in beans, and continue to cook and stir until slightly crisp. Mix in artichoke hearts, and cook 2 minutes. Season with freshly ground black pepper and salt. Top with Romano cheese to serve.

By amanda1432

Ingredients

• ✓ romano cheese
• cooking spray
• bread crumb
• parmesan cheese
• salt
• garlic powder
• orange roughy fillet
• butter
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a medium baking dish with nonstick spray.
2. 2 Mix bread crumbs, Parmesan cheese, Romano cheese, salt, and garlic powder together in a shallow bowl.
3. 3 Brush orange roughy fillets on both sides with melted butter, then dredge in the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish and sprinkle with parsley.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, 10 to 15 minutes.

By TKFraz

Ingredients

• ✓ romano cheese
• tomato
• bread crumb
• garlic
• parsley
• salt
• pepper
• oregano
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.
2. 2 Place tomato slices close together in the prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.
3. 3 Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

By Michele O'Sullivan

Ingredients

• ✓ romano cheese
• red bell pepper
• olive oil
• garlic
• basil
• half-and-half
• butter
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the broiler. Lightly coat the red peppers with olive oil. Cook peppers under the broiler until the skin is blackened, and the flesh has softened slightly. Place peppers in a paper bag or resealable plastic bag to cool for approximately 45 minutes.
3. 3 Remove the seeds and skin from the peppers (the skin should come off the peppers easily now). Cut peppers into small pieces.
4. 4 Heat oil in a large skillet over medium-low heat. Add chopped red peppers, garlic, and basil; cook and stir until flavors combine, about 5 to 10 minutes.
5. 5 Carefully place mixture into a blender and puree to desired consistency. Return puree to the skillet, and reheat to a boil.
6. 6 Stir in half-and-half and Romano cheese; cook and stir until cheese melts. Add butter, and stir until melted.
7. 7 Season with salt and pepper to taste. Simmer for 5 minutes.

By Bob Bailey

Ingredients

• ✓ romano cheese
• bread crumb
• parsley
• salt
• black pepper
• garlic powder
• onion powder
• water
• egg
• ground beef

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together in a large bowl; stir in water and eggs.
3. 3 Add ground beef and mix until well combined.
4. 4 Form mixture into balls and place on a nonstick baking sheet.
5. 5 Bake in the preheated oven cooked through and evenly browned, about 30 minutes.
6. 6 Serve and enjoy!

By Dawn Fronius

Ingredients

• ✓ romano cheese
• egg
• parmesan cheese
• garlic powder
• bread crumb
• pork
• pepper
• salt
• oregano
• parsley
• ground sirloin
• sweet sausage
• tomato paste
• water
• tomato
• tomato sauce
• garlic
• onion
• olive oil

Instructions

1. 1 In large pot heat 2 tablespoons olive oil over low heat. Add chopped onion and two-thirds of sliced garlic. Saute 5 minutes. Add tomato sauce, diced tomatoes, water and tomato paste. Simmer.
2. 2 Meanwhile, in large skillet, heat remaining 2 tablespoons of olive oil over medium heat. Saute remaining garlic 1 to 2 minutes. Add sausage and brown, about three minutes on each side. After browning, cover and reduce heat. Cook for 10 minutes, remove from heat, and cut sausages into halves. Add to tomato mixture.
3. 3 Cook pork over medium heat in sausage skillet until brown. Add to tomato mixture. Add 3 tablespoons parsley, Romano, oregano, salt and pepper to tomato sauce. Continue to simmer over low heat.
4. 4 Preheat oven to 375 degrees F (190 degrees C). Cover a cookie sheet with aluminum foil. In large bowl combine ground sirloin, bread crumbs, garlic powder, remaining parsley, parmesan and eggs. Form 1 inch balls and place on cookie sheet. Cook until golden brown, about 20 minutes. Add meatballs to sauce. Continue to cook sauce for 5 hours. Serve over fusilli or ravioli.

By SHELLIE1111

Ingredients

• ✓ romano cheese
• bread crumb
• egg
• garlic
• parsley
• anchovy paste
• salt
• ground beef
• turkey sausage
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan with aluminum foil.
2. 2 Combine bread crumbs, eggs, Romano cheese, garlic, parsley, anchovy paste, and salt in a large bowl. Mix until eggs are well beaten. Add ground beef and sausage; mix to combine. Add milk and stir until mixture comes together.
3. 3 Scoop out and roll together 2 tablespoons of mixture per meatball. Place meatballs very close together on the prepared pan.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into a meatball reads 160 degrees F (71 degrees C), 25 to 30 minutes.

By Jennifer DeMent

Ingredients

• ✓ romano cheese
• olive oil
• garlic
• tomato
• tomato puree
• oregano
• parsley
• parmesan cheese
• bay leaf
• onion powder

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until aromatic and tender, about 1 minute.
2. 2 Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

By EIORE

Ingredients

• ✓ romano cheese
• calamari
• tomato sauce
• chianti wine
• lemon juice
• olive oil
• garlic
• black pepper
• cayenne pepper
• basil

Instructions

1. 1 Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.
2. 2 In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.
3. 3 Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

By NCANGELONE

Ingredients

• ✓ romano cheese
• water
• white sugar
• active dry yeast
• bread flour
• olive oil
• salt
• basil
• oregano
• garlic powder
• onion powder

Instructions

1. 1 Gather all ingredients.
2. 2 Mix warm water, sugar, and yeast together in a large bowl; let sit until mixture is foamy, about 5 minutes.
3. 3 Stir 3 cups flour, Romano cheese, olive oil, salt, basil, oregano, garlic powder, and onion powder into yeast mixture. Gradually mix in remaining 3 cups flour until incorporated; dough will be stiff.
4. 4 Knead dough on a lightly floured surface until smooth and rubbery, 5 to 10 minutes.
5. 5 Place dough into an oiled bowl and turn until the surface is coated. Cover with a damp dish towel and let rise until doubled in volume, about 1 hour.
6. 6 Punch dough down to release air; shape into two loaves. Place each loaf into a greased 9x5-inch loaf pan. Let rise until doubled in volume, about 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven for 35 minutes. Remove loaves from the pans and let cool on wire racks for at least 15 minutes before slicing.

By Ann Barr

Ingredients

• ✓ romano cheese
• bread flour
• sugar
• white sugar
• cinnamon
• salt
• water
• active dry yeast
• orange
• butter
• egg
• vanilla extract

Instructions

1. 1 Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
2. 2 Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
3. 3 Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
4. 4 Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
5. 5 Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
6. 6 Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
7. 7 Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.

By Baritone Bob

Ingredients

• ✓ romano cheese
• olive oil
• onion
• garlic
• parsley
• bread crumb
• raisin
• pine nut
• black pepper
• round steak
• spaghetti sauce

Instructions

1. 1 Heat 1 tablespoon olive oil in a heavy skillet over medium heat. Sauté onion until translucent, about 10 minutes. Stir in garlic and parsley, and continue cooking until onions begin to brown. Remove from the heat and allow to cool.
2. 2 In a medium bowl, combine bread crumbs, Romano cheese, raisins, pine nuts, and pepper.
3. 3 Pound steak to 1/2-inch thickness with a moistened mallet or the side of a cleaver. Spread onion mixture evenly over meat, leaving a 1-inch border around the edges. Spread bread crumb mixture in an even layer, and drizzle with 1 tablespoon olive oil. Roll up from the narrow end and tie tightly with kitchen twine.
4. 4 Heat remaining olive oil in a Dutch oven over medium-high heat. Brown steak on all sides, 1 to 2 minutes per side. Pour in spaghetti sauce, reduce the heat to low, and simmer, covered, for 2 hours or until tender.

By Anthony J Canestro

Ingredients

• ✓ romano cheese
• ground beef
• veal
• ground pork
• egg
• garlic
• flat leaf parsley
• salt
• black pepper
• bread
• water
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beef, veal, and pork in a large bowl. Mix in cheese, eggs, garlic, parsley, salt, and pepper.
3. 3 Add bread crumbs and slowly mix in water, 1/2 cup at a time, until mixture is moist but still holds its shape (I usually use about 1 1/4 cups of water); shape into meatballs.
4. 4 Heat olive oil in a large skillet over medium heat. Add meatballs in batches, spacing them slightly apart so they brown instead of steam. Cook, turning occasionally, until evenly browned on all sides, slightly crisp on the outside, and cooked through in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Drain on paper towels.
5. 5 Enjoy!

By Geanine

Ingredients

• ✓ romano cheese
• manicotti pasta
• ricotta cheese
• egg
• onion
• chicken bouillon powder
• garlic salt
• thyme
• black pepper
• spinach
• tomato sauce
• mozzarella cheese

Instructions

1. 1 In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain.
2. 2 In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach.
3. 3 To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese.
4. 4 Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.

By Jo dw

Ingredients

• ✓ romano cheese
• ✓ romano cheese
• bread crumb
• garlic
• cayenne pepper
• thyme
• black pepper
• salt
• chicken cutlet
• olive oil
• green bell pepper
• sun-dried tomato
• garlic
• salt
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine 3/4 cup Romano cheese, bread crumbs, granulated garlic, cayenne pepper, and thyme in a shallow bowl. Press each chicken cutlet into the cheese mixture, turning to coat. Arrange chicken in a baking dish.
3. 3 Bake chicken in the preheated oven until slightly golden, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Heat the oil in a large skillet over medium heat. Add bell pepper, sun-dried tomatoes, and minced garlic to the skillet. Season with salt and pepper. Cook and stir until bell pepper and tomatoes soften, about 10 minutes.
5. 5 Transfer baked chicken to a plate; top with bell pepper and tomato mixture. Garnish with shaved Romano cheese.

By rebeccalovestocook

Ingredients

• ✓ romano cheese
• radicchio
• belgian endive
• chicory
• romaine lettuce
• olive oil
• greek olive
• caper
• oregano
• thyme
• salt
• black pepper
• chile pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
2. 2 Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the prepared baking sheet. Drizzle 2 tablespoons olive oil on top.
3. 3 Combine olives and capers in a small bowl; set aside. Mix together oregano, thyme, salt, black pepper, and chile pepper in a small bowl until well combined; set aside.
4. 4 Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
5. 5 Bake in the preheated oven until lettuce is crispy and beginning to wilt, 10 to 15 minutes. Cut off the kitchen string and sprinkle Romano cheese on top before serving.

By Buckwheat Queen

Ingredients

• ✓ romano cheese
• butternut squash
• olive oil
• butter
• onion
• apple
• garlic
• chicken broth
• milk
• parmesan cheese
• asiago cheese
• salt
• black pepper

Instructions

1. 1 Place squash in a saucepan, cover with water, bring to a boil, then simmer until very tender, 15 to 20 minutes. Drain. Cooked squash should equal 2 cups.
2. 2 Heat oil and butter in a skillet over medium-low heat. Add onion, apple, and garlic; cook and stir frequently until softened and brown, about 15 minutes. Add butternut squash and chicken broth; bring to a boil over medium heat. Reduce heat to a simmer; stir in milk and cheese until cheese melts and sauce reaches desired thickness, 5 to 10 minutes. Season with salt and black pepper.

By SPEARL20

Ingredients

• ✓ romano cheese
• olive oil
• onion
• garlic
• zucchini
• tomato sauce
• water
• oregano
• basil
• red pepper flakes
• white sugar
• pasta shell

Instructions

1. 1 Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
2. 2 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.
3. 3 In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

By FABA1228