Stuffed Pasta Shells

This has become one of our family favourites.  I like it because it's so tasty and it's super easy to put together.  The other thing I really like about this recipe is that the cottage cheese makes it so light.  Yum!

shells stuffed and ready for sauce

Stuffed Shells I 

Ingredients

• 1 (16 ounce) package jumbo pasta shells
• 4 cups large curd cottage cheese
• 12 ounces mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 2 eggs, lightly beaten
• 1 pinch garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 (26 ounce) jar spaghetti sauce
• 1/4 cup grated Parmesan cheese

   

Directions                                                                                

1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.
2. Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
3. Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

                                          


recipe courtesy of allrecipes.com - Sallyjun

Greek Salad

I'm always on the look out for great recipes that I can take with me to "pot-luck" style dinners.  This family favourite, originally introduced by my sister's mother-in-law,  is always a hit and is super easy to put together.  It's also great no matter what the season!

prep time: 15 min.

serves: 10+

Ruth's Greek Salad

1 to 2 long English cucumbers

1 to 2 sweet red peppers

2 to 3 ripe tomatoes

1 container of feta cheese
1/2 red onion  *optional
black olives to taste  *optional

1 bottle Kraft Greek vinaigrette dressing

* chop all veggies into bite-sized pieces or a little larger

* put veggies and feta into a large bowl and add about half of the greek dressing (add more to taste if needed)

* this salad tastes better when allowed to sit for an hour or so before serving

* photo courtesy of ric_w (flickr.com)