Baked Pasta Shells Marinara Recipe

Submitted by: sandralynn

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
24 jumbo pasta shells
salt -- to taste
***Sauce***
1 tablespoon salad oil
1 cup sliced onions
1 clove garlic -- pressed
16 ounces canned tomatoes -- undrained
8 ounces tomato sauce
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon dried basil
***Filling***
1 tablespoon margarine
1 cup finely chopped carrots
1 cup finely chopped onions
1 clove garlic -- pressed
1/2 cup finely chopped celery
8 eggs -- hard cooked
1 cup cottage cheese
1/2 teaspoon oregano
1/2 teaspoon salt
1 dash pepper
2 tablespoons Italian bread crumbs
2 tablespoons chopped parsley
1 egg -- raw
1/4 cup grated parmesan cheese

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Directions:

Cook pasta shells in salted water according to package directions, drain well.

Make sauce. Heat oil in medium saucepan. Saute onions until just golden. Add garlic, tomatoes, tomato sauce, salt, oregano and the basil. Bring to boiling, reduce heat and simmer for 20 minutes.

For the filling: Melt margarine in medium skillet. Add carrots, onions, garlic and the celery. Saute; stirring, until golden brown and just tender.

Peel and chop boiled eggs. In medium bowl, combine eggs, cottage cheese, sauteed vegetables, oregano, salt, pepper, bread crumbs, parsley and raw egg.

Preheat oven to 350 degrees. Spoon filling into pasta shells and arrange in 2 layers, in a shallow baking dish.

Top with sauce and parmesan cheese. Bake 25 minutes.

This recipe from CDKitchen for Baked Pasta Shells Marinara serves/makes 6

Recipe ID: 94802

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