More hot pepper sauce will give this an added dash of heat.
1 c. ricotta cheese
4-oz. can tiny shrimp, drained
1 t. hot pepper sauce
1/2 t. lemon-pepper seasoning
5-oz. pkg. jumbo pasta shells, cooked
1.8-oz. pkg. lemon-dill sauce seasoning mix
1 c. water
1/2 c. milk
Garnish: grated Parmesan cheese
In a medium bowl, combine ricotta cheese, shrimp, pepper sauce and lemon-pepper. Evenly divide filling among shells; place in an ungreased 11"x7" baking pan. Set aside. In a medium saucepan, gradually combine sauce mix, water and milk. Cook over medium heat until mixture comes to a boil; stir constantly. Boil for one minute. Pour over shells; sprinkle with cheese. Cover and bake at 350 degrees for 20 minutes, or until hot. Serves 4.
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