Camembert-stuffed pasta shells
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| 1 | small | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 8 | ounces | Camembert cheese; rind removed, diced |
| 1 | Egg | |
| ½ | cup | Ricotta cheese or small curd cottage chees |
| 1 | cup | Chopped parsley |
| ½ | cup | Grated Parmesan cheese |
| 25 | larges | Dried seashell shaped pasta shells; (up to 30) |
| 2 | cups | Spaghetti sauce |
Directions
Melt butter in a skillet over medium heat. Add onion and garlic and cook, stirring, until onion is soft. Reduce heat to low, add Camembert, and stir until soft; remove from heat. In a small bowl, beat together egg, ricotta, parsley and ¼ cup of the Parmesan; stir into Camembert mixture.
Following package directions, cook pasta shells until al dente. Drain, rinse under cold running water, and drain again. Stuff shells with cheese filling.
Spread half the spaghetti sauce in a 7 x 11 inch baking dish or shallow 2½ qt casserole. Arrange shells, filling side up, in sauce. Spoon remaining sauce in a band over top of each. Bake, covered, at 350 F until hot and bubbly, about 30 minutes. Sprinkle with remaining ¼ cup Parmesan.
Makes 8 first course or 4 main dish servings.
Source: "Cheese: How to Choose, Serve and Enjoy" by Sunset Books, 1986 Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Feb 8, 1998