Friday, July 11, 2014

Stuffed Shells

Last night I felt inspired to make dinner and discovered we had some large shell pasta in the back of the pantry. I had a huge tub of locally-made cottage cheese from the farmer's market, but it's a very fine curd, more like a ricotta. I decided to use that. I threw this together pretty quickly. Good for a weeknight dinner!

I took a picture but it looked like someone threw up Italian food so I figured no photo is better than that photo.

Stuffed Shells I

16 ounces jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
26 ounces spaghetti sauce
1/4 cup grated Parmesan cheese

Cook shells according to package directions. Place in cold water to stop cooking. Drain.

Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.

Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.

Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

Servings: 8

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