Cheese-Filled Shells
Source of Recipe
:::
List of Ingredients
40 Each Pasta Shells jumbo size, or
manicotti
shells
32 Ounce Cottage Cheese
16 Ounce Mozzarella Cheese, shredded
3/4 Cup Parmesan Cheese, grated
3 Each Egg(s)
3/4 Teaspoon Oregano, leaves
1/2 Teaspoon Salt optional
1/2 Teaspoon Pepper
3 1/2 Cup *Spaghetti Sauce 28 oz.
Recipe
Assembly Directions:
Cook jumbo shells 1/2 of recommended time until just limp. Drain. Cool
in a
single layer on pan or waxed paper. Combine cheeses, eggs, oregano,
salt,
and pepper. Fill each shell with 2 T. cheese mixture. Tip: Using an
icing
bag with a wide tip works well for this or make your own by snipping
the
corner off a freezer bag.
Freezing and Cooking Directions:
Freeze quantity of shells for one meal in a rigid container. Freeze
homemade
sauce in freezer bag.
To serve, thaw cheese-filled shells and sauce. Spread 1/2 C. spaghetti
sauce
in bottom of 9x13 pan. Arrange shells in dish. Pour remaining sauce
over
shells. Warm at 350° for 30 minutes.
Comments:
Our kids really like these. They can be totally fat free or lower in
fat
depending upon your cheese, sauce, and egg choices. One recipe makes a
lot,
so you might divide it into two meals or one meal and few lunches like
we
do.
*We buy whole wheat shells through our food cooperative. You could also
use
manicotti shells.
*See our Zippy Spaghetti Sauce recipe. You can leave out the meat if
you
want a meatless dish.
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