Recipe - Camembert-Stuffed Pasta Shells

2 tablespoon Butter or margarine
1 small Onion; chopped
2 Cloves garlic; minced
8 ounce Camembert cheese; rind
removed, minced
1 Egg
One half cup Ricotta cheese or small curd
cottage chees
1 cup Chopped parsley
One half cup Grated Parmesan cheese
25 lg Dried seashell shaped pasta
shells; (up to 30)
2 cup Spaghetti sauce

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 One fourth 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
One half 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 One fourth 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 MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Feb 8, 1998