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      Creamy Stuffed Shells
      2 tbs olive oil1 onion, chopped
      3 cloves garlic, minced
      8-oz pkg cream cheese, softened
      1 cup cottage cheese
      16-oz container ricotta cheese
      2 eggs
      2 cups shredded Mozzarella cheese, divided
      1 cup grated Parmesan cheese, divided
      1 tsp dried Italian seasoning
      salt and pepper to taste
      16-oz pkg large pasta shells
      26-oz jar chunky pasta sauce with mushrooms and peppers
      Preheat oven to 375 degrees F.

      Bring a large pot of salted water to a boil. In small saucepan, heat olive oil over medium heat. Add onion and garlic.

      Cook and stir until tender, about 6-8 minutes. Remove from heat.
      Place cream cheese, cottage cheese, ricotta, and eggs in food processor. Blend until smooth.

      Remove to large bowl. Stir in 1 cup mozzarella cheese, 1/2 cup Parmesan cheese, Italian seasoning, salt and pepper, and onion mixture.
      Cook pasta shells for 2 min less than the time recommended on the package. Drain well, rinse with cold water, and place on cookie sheet.

      Fill shells with the cheese mixture.
      Spray a 13″ x 9″ glass baking dish with cooking spray. Place 1/2 cup of the pasta sauce in the bottom and place the shells, on top. Spoon the rest of the pasta sauce over all.
      At this point, you can cover and refrigerate the casserole up to 48 hours.

      Or bake it immediately. To eat right away, top with remaining mozzarella and Parmesan cheese and bake for 25-35 minutes until casserole is bubbling and cheese browns. To bake from the refrigerator, top with the cheeses and bake for 40-50 minutes until bubbly and browned.

      Serves 8
      beaverhug smilie

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