Camembert-stuffed pasta shells

Yield: 4 Servings

Measure Ingredient
2 tablespoons Butter or margarine
1 small Onion; chopped
2 \N Cloves garlic; minced
8 ounces Camembert cheese; rind removed, diced
1 \N 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

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

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