posted by Liz 08-07-98 7:41 AM
Shells Fromage (a bit different from the usual stuffed shells)
2 Tblsp butter
1 small onion, chopped
2 cloves garlic, minced
8 oz. Camembert, diced
2 eggs
2 cup tomato sauce (see below)
1-1/2 cups Ricotta cheese
1 cup fresh parsley, chopped
1/2 cup Parmesan cheese
25 large pasta shells
Over medium heat, melt butter. Add onion and garlic. Cook, stirring until onion is limp. Reduce heat to low. Add Camembert and stir until soft. Remove from heat. Mix egg, Ricotta, parsley and half the Parmesan. Stir in the Camembert mixture.
Cook shells in boiling water until tender (about 9 minutes). Drain; rinse with cold water. Stuff each shell with 1 Tblsp filling. Spread half of the sauce in a 7x10 inch baking dish. Arrange shells, filling side up. Spoon sauce over top. Bake, covered, at 350 for 30 minutes or until hot. Garnish with Parmesan. Serves 8--3 shells per serving.
Sauce:
1/2 cup chopped onion
2 Tblsp. olive oil
2 cups canned whole tomatoes, coarsely chopped
2 Tblsp. tomato paste
1 tsp. dry basil
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
Saute onion in olive oil until soft. Add remaining ingredients and simmer about 40 minutes. Spoon over top of shells before baking.