Monday, March 19, 2012

Cheese-filled Shells

Servings 8:
Jumbo Shells (abt. 40)
32 oz. cottage cheese
16 oz. mozzarella cheese
3/4 c. grated parmesan cheese
3 eggs
3/4 tsp. oregano
1/2 tsp. salt
1/2 tsp pepper

28 oz prepared spaghetti sauce


Cook jumbo shells until 1/2 of recommended time.  Drain.  Cool in a single layer on pan or waxed paper.  Combine cheese  eggs, oregano, s&p.  Fill each shell with 2TB. mixture. 

Serving Directions:
Thaw (or cook right away).  Spread 1/2 C. spaghetti on bottom of 9X13 pan.  Arrange shells in dish.  Pour remaining sauce over shells.  Warm at 350* for 30 minutes.

Cranberry Salsa Dip