Cheese-Filled Jumbo Shells
Sep. 8th, 2008 08:55 pm![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
larianelensar.livejournal.com posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityCheese-Filled Jumbo Shells
Ingredients:
12 oz jumbo shells, partially cooked and drained on paper towels.
12 oz cottage cheese
3 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
¾ cup grated parmesan cheese
3 eggs
Parsley, onion powder, garlic powder, salt, & pepper to taste
32 oz spaghetti sauce
(WW points = 2.5 each shell)
Directions:
Cook the shells for 10 minutes, drain on paper towels. (They should retain their shape, still be sort of stiff). Cool them in a single layer on tin foil. Mix the cheeses, eggs, and spices together. Pour a thin layer of spaghetti sauce into the bottom of the lightly sprayed 13x9 pan. Fill each shell with cheese mixture and place face (open side) down into the pan. Fill the pan with one layer of shells. (You might need to spray and sauce another small pan). When the shells are all filled and in a pan, pour the remaining spaghetti sauce over the top, covering each shell as completely as possible. Cover with tin foil. Bake at 350F for 35 minutes or until the sauce bubbles. Sprinkle with more Parmesan.
You can portion these out and freeze them, they freeze wonderfully. If you don't want to use them as a main dish, they can also serve as a side dish.
Ingredients:
12 oz jumbo shells, partially cooked and drained on paper towels.
12 oz cottage cheese
3 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
¾ cup grated parmesan cheese
3 eggs
Parsley, onion powder, garlic powder, salt, & pepper to taste
32 oz spaghetti sauce
(WW points = 2.5 each shell)
Directions:
Cook the shells for 10 minutes, drain on paper towels. (They should retain their shape, still be sort of stiff). Cool them in a single layer on tin foil. Mix the cheeses, eggs, and spices together. Pour a thin layer of spaghetti sauce into the bottom of the lightly sprayed 13x9 pan. Fill each shell with cheese mixture and place face (open side) down into the pan. Fill the pan with one layer of shells. (You might need to spray and sauce another small pan). When the shells are all filled and in a pan, pour the remaining spaghetti sauce over the top, covering each shell as completely as possible. Cover with tin foil. Bake at 350F for 35 minutes or until the sauce bubbles. Sprinkle with more Parmesan.
You can portion these out and freeze them, they freeze wonderfully. If you don't want to use them as a main dish, they can also serve as a side dish.
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Date: 2008-09-09 09:01 pm (UTC)You are making me sooooooo hungry with all these yummy recipes! :)
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Date: 2008-09-09 09:58 pm (UTC)http://www.barillaus.com/Home/pages/Barilla-ShortShapesPasta.aspx
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Date: 2008-09-10 05:45 am (UTC)I thought this one here, hehe: http://de.wikipedia.org/w/index.php?title=Bild:Miesmuscheln-2.jpg&filetimestamp=20060313133641
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Date: 2008-09-10 03:17 pm (UTC)