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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
8 ounces cream cheese |
15 ounces ricotta cheese |
6 ounces swiss cheese, grated |
16 ounces mozzarella cheese, grated |
1/2 cup sour cream |
1 cup small curd cottage cheese |
1 well beaten egg |
1/2 teaspoon onion salt |
1 tablespoon parsley flakes |
1/2 teaspoon salt |
1/4 teaspoon pepper |
12 ounces jumbo pasta shells |
30 -32 ounces spaghetti sauce |
parmesan cheese |
Directions:
1. Mix together cream cheese, ricotta cheese, Swiss cheese, and mozzarella cheese.
2. Stir in sour cream, cottage cheese, beaten egg, onion salt, parsley flakes, salt, and pepper.
3. Precook pasta shells and rinse in cold water.
4. Pour 1 cup spaghetti sauce in a 9x13 inch pan. Fill each shell with 2 Tbsp cheese mixture and place in pan. Pour remaining spaghettti sauce over shells.
5. Bake 20 min covered at 350, remove cover, top with Parmesan cheese and bake uncovered for 15 minutes more.
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