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Camembert-Stuffed Pasta Shells

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Appetizers, Hot, Main dishes, Pasta 4 Servings

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

INSTRUCTIONS

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 <amdesjar@mb.sympatico.ca>
on Feb 8, 1998

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