Italian giant shells: Submitted by: Berta Flingo | Date Added: 12 Dec 2010
Listed in: Pasta

16 jumbo pasta shells
1 1 / 2 cup shredded mozzarella cheese
1 cup cottage cheese
1 / 2 cup grated Parmesan cheese
2 eggs beaten
1 tsp. chopped parsley
1 can Italian tomato sauce 14 ounces (398 ml)

Préchauffer oven to 350 degrees F.

In a large saucepan, cook pasta according to package directions, drain.

In a medium bowl, combine cottage cheese with mozzarella, Parmesan, eggs and parsley. Stuff the shells with this mixture.

Spread tomato sauce among 4 small dishes shallow baking dish. Arrange 4 stuffed shells in each dish. Cover and bake 20 minutes or until pasta is heated through.

Makes 4 servings

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