I got this recipe from Full Table's blog and couldn't wait to give it a try. I modified the recipe based on what I had in the house, and I halved it because we couldn't eat an entire recipe. The shells turned out amazing. The flavor was excellent. To find the original recipe please visit Full Table!
Note: This recipe needs to be made 24 hours in advance
(Yields 16 shells)
Ingredients:
- 1/2 block of cream cheese (room temp)
- 1 cups mozzarella cheese
- 1/4 cup whole milk feta cheese
- 1/4 cup cheddar cheese
- 1 egg
- 1/2 box large pasta shells (16)
- 3 Tbsp. minced garlic
- Pepper to taste
- 1 jar Spaghetti Sauce ( I used mushroom black olive)
Directions:
- Mix together cheeses, egg, and garlic and pepper well. (I used a Kitchen Aid Mixer)
- Add the cheese mixture to a large zip bag
- Cut a corner off the zip bag and use the bag to pipe the cheese mixture into each un-cooked shell
- Arrange the shells in a baking dish
- Pour sauce over shells and refrigerate over night
- When you are ready to cook pre-heat oven to 350 degrees and bake for 30 minutes.
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