"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cheesy Shells, by Dave Anderson, is from The Anderson Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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.
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