"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 lb. large shells (cooked and drained) 1 small onion (finely chopped) 1/4 c. fresh parsley (chopped) 1 stick of butter 1 pint sour cream 16oz. cottage cheese 1/2 - 3/4 lb. swiss cheese (shredded) S & P
Add pasta to large bowl with butter to melt, add onion and all ingredients one by one. Add swiss cheese last. Bake in bowl or casserole dish at 350 for 1 hr. or until top is browned. Option - sprinkle bread crumbs before baking. DELICIOUS
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