Return to Content

Herb-Stuffed Pasta

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

Yield: Makes 6 servings.

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-2