A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Alfredo Stuffed Shells
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- #98623
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
20 jumbo pasta shells
3 ounces cream cheese, softened
1 1/3 cup cottage cheese
1/4 pound cooked ham, diced
1/2 cup fresh parsley, snipped
1/4 cup ripe olives, pitted/chopped
1 egg, slightly beaten
3 tablespoons Parmesan or Romano cheese, grated
1 teaspoon dried basil leaves
3 tablespoons butter
1/4 cup fresh parsley, snipped
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup milk
1/2 cup half and half
1/3 cup Monterey Jack cheese, shredded
directions
Prepare pasta shells according to package directions. Rinse and set aside.
In a medium bowl, combine cream cheese, cottage cheese, ham, 1/4 cup snipped parsley, olives, egg, Romano cheese and basil. Set aside.
Melt butter in a medium saucepan. Add remaining 1/4 cup parsley, flour, salt and pepper. Cook and stir for 1 minute. Blend in milk and half-and-half. Cook over medium-high heat, stirring constantly, until mixture thickens and just comes to a boil. Add Monterey Jack cheese and stir until melted.
Pour half the sauce in bottom of 12x8-inch baking dish. Carefully fill cooked pasta shells with cheese mixture. Arrange the shells on top of the sauce in pan. Pour remaining sauce over shells.
Bake in 350 degrees F oven for 25 to 30 minutes, or until hot and bubbly.
added by
kmorales
nutrition data
Nutritional data has not been calculated yet.
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