"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Shells Recipe

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This recipe for Cheesy Shells, by , is from The Anderson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dave Anderson
Added: Wednesday, June 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. jumbo shells
4 cups (2 lbs.) cottage cheese or ricotta cheese
2 cups (8 oz.) grated mozzaralle cheese
1/2 c. parmesan cheese
3 cups (28 oz. jar) spaghetti sauce
3 eggs
1 T. chopped parsley
3/4 tsp. oregano leaves
1/2 tsp. salt
1/4 tsp. pepper

Directions:
Directions:
Cook shells in boiling water for 10 minutes. Drain and rinse in cold water. Process the cottage cheese until smooth. Mix the cheeses, eggs and seasonings until blended. Fill each shell with about two heaping tablespoons of cheese mixture. Spread about one cup sauce in th bottom of a 13 x 9 inch pan. Place shells in a single layer in the pan. Cover with the remaining sauce. Sprinkle with additional parmesan cheese. Bake at 350 for 45 minutes or until hot and bubbly.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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