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Three-Cheese-Stuffed Shells Recipe

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This recipe for Three-Cheese-Stuffed Shells, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Brouillet
Added: Monday, March 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 dried jumbo pasta shells
1 beaten egg
1 -12 oz low-fat cottage cheese,
1 -14 1/2 oz Italian-style stewed
drained
tomatoes, cut up
1/2 c shredded mozzarella cheese
1/4 c grated Parmesan cheese
2 tbsp snipped fresh parsley
1/2 tsp dried oregano, crushed
1 - 8 oz tomato sauce

Directions:
Directions:
Cook pasta shells about 18 minutes or until tender but still firm. Drain well. Cool shells in a single layer. Meanwhile, for filling, stir together egg, cottage cheese, mozzarella cheese, Parmesan cheese, parsley, and oregano. Spoon a scant 1/4 cup filling into each cooked shell. Arrange filled shells in a 2-quart square baking dish. Combine undrained tomatoes and tomato sauce; pour over shells in baking dish. Bake, covered, in a 350 oven for 15 minutes. Uncover and bake 10 to 15 minutes more or till heated through.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour 15 minutes
Personal Notes:
Personal Notes:
Mixing your own sauce with meat and other various ingredients helps to spice up this dish.

 

 

 

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