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Pasta - Italian Stuffed shells-- Recipe

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This recipe for Pasta - Italian Stuffed shells--, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jane Gotzes Golz
Added: Thursday, February 8, 2007


1 TBSP Vegetable Oil
24 Jumbo pasta shells
2 medium carrots
1 large Yellow Onion
1 clove Garlic
1 stalk Celery
1 TBSP Margerine
8 hard cooked eggs, peeled and chopped
1 C. Cottage cheese
1 raw egg
2 TBSP Italian bread crumbs
2 TBSP chopped parsley
1/2 tsp diced oregeno
dash pepper
30 oz. jar of Marinara sauce]
1/4 C Parmesan cheese

cook shells in 8 qt pot with oil and 1 TBSP salt as directed. Drain.
Peel and cut carrots, onion, garlic into large chunks. Using food processor lar large knife, chop all until fine. (You should have 2 1/2 cups)
In large skillet, heat marg. over high heat. Add veg's and saute, stirring constantly until golden brown. Cool.
Mix with chopped eggs, cottage cheese, raw egg, bread crumbs, parsley, oregano and pepper.
Fill past ahells. Arrange in shallow baking dish. Top with marinara sauce, sprinkle with cheese. Cover with foil. Bake at 350 for 25 to 30 minutes

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
You can freeze premade shells ahead of time.




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