Pasta Stuffed With Five Cheeses |
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Prep Time: 45 Minutes Cook Time: 50 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Takes a bit of effort to make this one but if you are a cheesehead like me, you will find the time. Ingredients:
8 ounces jumbo pasta shells |
1 (8 ounce) package cream cheese, softened |
1 cup low fat cottage cheese |
1 cup shredded mozzarella cheese |
1 egg, beaten |
1/4 cup grated parmesan cheese or 1/4 cup romano cheese |
2 tablespoons chopped fresh parsley |
2 teaspoons dried basil |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
1/4 teaspoon grated fresh lemon rind |
1 -2 pinch ground nutmeg |
1 (14 1/2 ounce) can stewed tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1 cup white wine |
1 (8 ounce) can sliced mushrooms, drained |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
2 cloves garlic, minced |
parsley sprig |
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 12x8 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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