Italian stuffed shells
These take a little time but are so worth it. Good for family, good for fancy impress the in-laws dinner
Prep
Cook
| Category: | Main Dish |
Ingredients
For
8
Person(s)
Recipe
| 24 jumbo pasta shells |
| 2 medium carrots |
| 1 large onion |
| 1 stalk celery |
| 1 tablespoon(s) butter |
| 8 hard cooked eggs, peeled and chopped |
| 1 cup(s) cottage cheese |
| 1 raw egg |
| 2 tablespoon(s) Italian flavored dry bread crumbs |
| 2 tablespoon(s) chopped parsley |
| 1/2 teaspoon(s) dried oregano leaves |
| 1 dash(es) pepper |
| 1 tablespoon(s) vegetable oil |
| 1 cup(s) sliced onion |
| 1 clove garlic, carcked |
| 1 can, 16 oz whole peeled tomatoes, undrained |
| 1 can, 8 oz tomato sauce |
| 1/2 teaspoon(s) salt |
| 1/2 teaspoon(s) dried basil leaves |
| 1/2 teaspoon(s) dried oregano leaves |
| 1/4 cup(s) grated parmesan cheese |
Italian stuffed shells Directions
- Cook pasta shells according to package directions until tender.
- For cheese filling, peel carrots, onion, and garlic, cut carrots, onion, and celery into large chunks. Using a food processor or large sharp knife, shop all vegetables until fine.
- In a large skillet heat butter over high heat. Add vegetables all at once and saute, stirring constantly, until tender and golden brown. Cool slightly; mix with chopped eggs, cottage cheese, raw egg, bread crumbs, parsley, oregano, and pepper
- For marinara
