Saturday, July 19, 2008

Stuffed Pasta Shells

This recipe was adapted from a recipe on with a little help from a recipe in an Old Weight Watchers Cookbook. It is a very pretty dish that looks like you worked your butt off, so it is great for entertaining. It is also very light and rich all at the same time so you don't want too much of it. Another great for entertaining. Serving size is 4 shells each but honestly 2 would be plenty if you have several dishes available.
Stuffed Pasta Shells
16 jumbo macaroni shells cooked according to package
1 cup Ricotta Cheese
1 1/3 cup cottage cheese
1 cup mozzerella
1 egg
4tbs parmesan, grated
1 tsp salt
1/4 tsp pepper
1 tsp parsley
2 tsp lemon juice
Chopped mushrooms (optional)
1 can of tomato sauce (preferably the ones seasoned with italian spices) or you can use spaghetti sauce with or with/out meat....I wanted a lighter flavored meal so I used just the seasoned tomato sauce.
In small bowl combine all cheeses with the egg (already beaten) and mix in seasongings. Gently stuff shells and pour tomato sauce over the top using a large casserole dish. Bake in oven at 350 degrees for 20-25 minutes....serve warm.

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