Jumbo Shells Italiano

Name: Jumbo Shells Italiano
Yield: 4 servings
Ingredients: 16 jumbo pasta shells; 1 1/2 cups (375 mL) shredded Canadian Mozzarella* cheese; 1 cup (250 mL) Canadian Cottage** cheese; 1/2 cup (125 mL) grated Canadian Parmesan cheese; 2 eggs beaten; 1 tbsp (15 mL) chopped fresh parsley; 1 can (14 oz/398 mL) Italian tomato sauce

This is the Jumbo Shells Italiano recipe.

Prep: 30 min
Cooking: 20 min - 30 min

Yields 4 servings

Ingredients

16 jumbo pasta shells
1 1/2 cups (375 mL) shredded Canadian Mozzarella* cheese
1 cup (250 mL) Canadian Cottage** cheese
1/2 cup (125 mL) grated Canadian Parmesan cheese
2 eggs beaten
1 tbsp (15 mL) chopped fresh parsley
1 can (14 oz/398 mL) Italian tomato sauce

READY FOR REWARDS?

Preparation

Preheat oven to 350 °F (180 °C).

In large saucepan, cook shells according to package directions; drain.

In medium bowl, combine Canadian Mozzarella, Canadian Cottage and Canadian Parmesan cheeses, eggs and parsley.

Fill each shell with cheese mixture. Divide tomato sauce among 4 individual shallow casseroles.

Arrange 4 filled shells in each casserole. Cover and bake 20 minutes or until heated through.

Tips

If you don't want to use individual casseroles, spread tomato sauce in 8-cup (2 L) shallow rectangular casserole; arrange filled shells on top. Cover and increase baking time to 30 minutes.

* Or you can use shredded Canadian Provolone, Cheddar or Gouda cheese.

** Or you can use Canadian Ricotta cheese.