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Stuffed Shells


  • 1 lb button mushrooms
  • burgundy wine (optional)
  • 1/4 cup Asiago/Parmesan blend grated cheese
  • 1 large container of cottage cheese
  • 1 egg
  • 1 tsp Basil
  • 1 package jumbo shells
  • 4-5 C of sauce of your choice (a thicker sauce works best for this recipe)
  • 2-3 C mozzarella cheese, shredded


Preheat oven to 350 degrees.  In a saute pan, saute mushrooms in a little olive oil, sprinkled with pepper, until almost all liquid is gone.  Add a few tablespoons of wine and cook through.  Remove from heat and allow to cool.  Cook pasta according to directions on box, drain and set aside.  Spray a 9 x 13 glass baking dish lightly with cooking spray or coat with olive oil.  In a large bowl, combine cottage cheese, cheese blend, egg and Basil.  Chop mushrooms fine with a food processor and fold into cheese mixture.  Stuff shells with cheese and mushroom mixture and line up in rows in baking pan.  Cover with sauce of your choosing and top with mozzarella cheese.  Cover dish with foil and place in oven.  Bake for 30 minutes, removing the foil during the last 10.  Allow to cool for 5 minutes before serving.  Serves 6.

stuffed shells Stuffed Shells
Auntie_Dee in Italian on October 31 2009 » 0 comments
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