"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

Stuffed shells Recipe

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This recipe for Stuffed shells, by , is from The Hillsborough Food Pantry Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy McClure
Added: Saturday, December 27, 2008


1 lb. large shells
1 pkg. (10 oz.) frozen spinach, thawed with water squeezed out
1/2 lb. Italian sausage
1/2 lb. cottage cheese, sm. curd, drained
3 lg. garlic cloves, crushed
juice of 1/2 lemon
1/4 c. grated cheese (parmesan of romano)
salt & pepper
1/2 tsp. oregano
1 egg, beaten
2 c. spaghetti sauce
2 c. grated swiss or mozzarella

Boil pasta til firm but tender. Rinse in cold water and drain.
Saute sausage, break up and mix with drained spinach, drained cottage cheese, garlic, lemon juice, grated cheese, salt, pepper, oregano and stir in beated egg.
Stuff the shells with the above mixture and place in a greased baking dish. Top with spaghetti sauce then cheese.
Bake at 350 til hot and cheese is melted, about 20 minutes.




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