Email to Buny      

Stuffed Shells: Stuffed Shells Alfredo

Source of Recipe

dailyrecipe.com


List of Ingredients

1 8 ounce package jumbo pasta shells
3 ounces cream cheese, softened
1 1/3 cups cottage cheese
1/4 pound fully cooked ham, diced (or prosciutto)
1/2 cup snipped fresh parsley
1/4 cup chopped pitted ripe olives
1 egg, slightly beaten
3 tablespoons grated Parmesan or Romano cheese
1 teaspoon dried basil leaves
3 tablespoons butter
1/4 cup snipped fresh parsley
3 tablespoons all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1/2 cup half and half
1/3 cup shredded Jack cheese


Recipe

Prepare pasta shells according to package directions. Rinse and set aside. In a medium bowl, combine cream cheese, cottage cheese, ham, 1/4 cup snipped parsley, olives, egg, Romano cheese and basil. Set aside. Melt butter in a medium saucepan. Add remaining 1/4 cup parsley, flour, salt and pepper. Cook and stir for 1 minute. Blend in milk and half-and-half.

Cook over medium-high heat, stirring constantly, until mixture thickens and just comes to a boil. Add Monterey Jack cheese and stir until melted. Pour half the sauce in bottom of 12x8-inch baking dish. Carefully fill cooked pasta shells with cheese mixture. Arrange the shells on top of the sauce in pan. Pour remaining sauce over shells. Bake in 350�F oven for 25 to 30 minutes, or until hot and bubbly. Makes 6 to 8 servings.