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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Three-Cheese-Stuffed Shells Recipe

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This recipe for Three-Cheese-Stuffed Shells is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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