Mar 21, 2010



I modified the recipe based on what I had in the house, and I halfed it because we couldn't eat an entire recipe. The shells turned out amazing. The flavor was excellent. It was pretty easy and turned out great! You could make the entire recipe and freeze half for a future meal.

Note: This recipe needs to be made 24 hours in advance! I didn’t realize that information and went to make dinner and realized I was too late. I ended up making it then we had it the next night for dinner! Well worth the wait!

(Yields 16 shells)

Ingredients:
  • 1/2 block of cream cheese (room temp)
  • 1 cups mozzarella cheese
  • 1/4 cup whole milk feta cheese
  • 1/4 cup cheddar cheese
  • 1 egg
  • 16 large pasta shells
  • 3 Tbsp. minced garlic
  • Pepper to taste
  • Jar Spaghetti Sauce
Directions:
  1. Mix together cheeses, egg, garlic and pepper well. (I used a Kitchenaid Mixer)
  2. Add the cheese mixture to a large zip bag
  3. Cut a corner off the zip bag and use the bag to pipe the cheese mixture into each un-cooked shell
  4. Arrange the shells in a baking dish
  5. Pour sauce over shells and refrigerate over night
  6. When you are ready to cook pre-heat oven to 350 degrees and bake for 30 minutes.
Original Recipe Source

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