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Add a photoServings: 4
Ingredients
- 2 Tbsp. Butter or possibly margarine
- 1 sm Onion, minced
- 2 x Cloves garlic, chopped
- 8 ounce Camembert cheese, rind removed, diced
- 1 x Egg
- 1/2 c. Ricotta cheese or possibly small curd cottage chees
- 1 c. Minced parsley
- 1/2 c. Grated Parmesan cheese
- 25 lrg Dry seashell shaped pasta shells, (up to 30)
- 2 c. Spaghetti sauce
Directions
- Heat butter in a skillet over medium heat. Add in onion and garlic and cook, stirring, till onion is soft. Reduce heat to low, add in Camembert, and stir till soft; remove from heat. In a small bowl, beat together egg, ricotta, parsley and 1/4 c. of the Parmesan; stir into Camembert mix.
- Following package directions, cook pasta shells till al dente. Drain, rinse under cool running water, and drain again. Stuff shells with cheese filling.
- Spread half the spaghetti sauce in a 7 x 11 inch baking dish or possibly shallow 2 1/2 quart casserole. Arrange shells, filling side up, in sauce. Spoon remaining sauce in a band over top of each. Bake, covered, at 350 F till warm and bubbly, about 30 min. Sprinkle with remaining 1/4 c. Parmesan.
- Makes 8 first course or possibly 4 main dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 463 | |
| Calories from Fat 274 | 59% |
| Total Fat 30.97g | 39% |
| Saturated Fat 17.76g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 1290mg | 54% |
| Potassium 685mg | 20% |
| Total Carbs 22.53g | 6% |
| Dietary Fiber 4.1g | 14% |
| Sugars 12.67g | 8% |
| Protein 23.92g | 38% |
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