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Herb-Stuffed Pasta

Herb-Stuffed Pasta
3 votes, 4.00 avg. rating (79% score)
by in Nov 1999
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Yield: Makes 6 servings.


  • 8 ounces jumbo pasta shells
  • 8 ounces cream cheese
  • 4 ounces ricotta or cottage cheese
  • 2 eggs, beaten
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh sage, basil, tarragon, OR thyme
  • salt and pepper, to taste
  • 1/2 cup bread crumbs


Cook pasta as directed; do not overcook. Drain and set aside. While pasta is cooking, combine cheeses, then mix in eggs and seasonings. Stir in bread crumbs last. Stuff each pasta shell with a bit of the cheese-herb mixture. Arrange stuffed shells in a greased, covered casserole and bake at 400 degrees F for 10 minutes, until filling is hot.
Updated Wednesday, February 9th, 2005

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