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Pasta Stuffed With Five Cheeses Recipe

September 21st, 2012 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 8ouncesjumbo pasta shells
  2. 1 (8 ounce)packagecream cheese, softened
  3. 1cuplow fat cottage cheese
  4. 1cup shreddedmozzarella cheese
  5. 1egg, beaten
  6. 1/4cup gratedparmesan cheeseor romano cheese
  7. 2tablespoons choppedfresh parsley
  8. 2teaspoonsdried basil
  9. 1teaspoondried oregano
  10. 1/2teaspoondried thyme
  11. 1/4teaspoon gratedfresh lemon rind
  12. 1-2pinchground nutmeg
  13. 1 (14 1/2 ounce)canstewed tomatoes, undrained
  14. 1 (8 ounce)cantomato sauce
  15. 1cupwhite wine
  16. 1 (8 ounce)cansliced mushrooms, drained
  17. 1teaspoondried oregano
  18. 1teaspoondried thyme
  19. 2clovesgarlic, minced
  20. parsley sprigs

DIRECTIONS

  1. Prepare pasta shells by following the package directions; drain and set aside.
  2. In a mixing bowl, mix together the cream cheese, and next 10 ingredients; season to taste with salt and pepper if desired.
  3. Stuff cheese mixture into shells.
  4. Place stuffed shells in a 12×8 inch baking dish that has been sprayed with non-stick cooking spray.
  5. Cover and bake at 350° for 25 minutes or until well heated.
  6. Puree tomatoes and their juices using an electric blender.
  7. Add puree, tomato sauce, wine, mushrooms, oregano, thyme, and garlic to a saucepan.
  8. Bring to a simmer and cook 25 minutes, stirring frequently, until sauce is thickened; seaon with salt and pepper and more herbs if desired.
  9. To serve: spoon sauce onto individual plates; top with pasta shells.
  10. Garnish with parsley sprig.

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