Pasta Shells Stuffed With Five Cheeses |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Wonderful, baked pasta dish, with lots of cheese, and savory red sauce. Ingredients:
1 (14 ounce) can stewed tomatoes, undrained |
1 (8 ounce) can mushroom stems and pieces, drained |
1 (8 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1/2 cup dry white wine or 1/2 cup champagne |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 garlic clove, minced |
1 (8 ounce) package cream cheese, softened |
1 large egg, beaten |
1 cup shredded mozzarella cheese |
1 cup low fat cottage cheese |
1/4 cup grated parmesan-romano cheese mix, blend |
2 teaspoons dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/8 teaspoon grated lemon rind |
1 pinch ground nutmeg |
16 large dried pasta shells, cooked |
Directions:
1. Process tomatoes in container of an electric blender or food procesor until smooth.
2. Pour pureed tomatoes into a Dutch oven; stir in mushroom stems and pieces and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until thickened.
3. Spoon mushroom mixture into a lightly grease 1x7 inch baking dish.
4. Combine cream cheese, and next 9 ingredients.
5. Stuff shells evenly with cheese mixture; arrange over mushroom mixture in baking dish.
6. Cover and bake at 350 for 25- 30 minutes or until thoroughly heated.
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