Camembert-Stuffed Pasta Shells

Title:
Camembert-Stuffed Pasta Shells

Yield:
4 Servings

Categories:
Appetizers,
Hot,
Main
Dishes,
Pasta




Ingredients:





     2 tb Butter or margarine


     1 sm Onion; chopped


     2    Cloves garlic; minced


     8 oz Camembert cheese; rind


          -removed, diced


     1    Egg


   1/2 c  Ricotta cheese or small curd


          -cottage chees


     1 c  Chopped parsley


   1/2 c  Grated Parmesan cheese


    25 lg Dried seashell shaped pasta


          -shells; (up to 30)


     2 c  Spaghetti sauce






 Melt butter in a skillet over medium heat. Add onion and garlic and cook,


 stirring, until onion is soft. Reduce heat to low, add Camembert, and stir


 until soft; remove from heat. In a small bowl, beat together egg, ricotta,


 parsley and 1/4 cup of the Parmesan; stir into Camembert mixture.


 


 Following package directions, cook pasta shells until al dente. Drain,


 rinse under cold running water, and drain again. Stuff shells with cheese


 filling.


 


 Spread half the spaghetti sauce in a 7 x 11 inch baking dish or shallow 2


 1/2 qt casserole. Arrange shells, filling side up, in sauce. Spoon


 remaining sauce in a band over top of each. Bake, covered, at 350 F until


 hot and bubbly, about 30 minutes. Sprinkle with remaining 1/4 cup Parmesan.


 Makes 8 first course or 4 main dish servings.


 


 Source: "Cheese: How to Choose, Serve and Enjoy" by Sunset Books, 1986


 Posted to MC-Recipe Digest by Mardi Desjardins 


 on Feb 8, 1998