Conchiglia Con Formaggio - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

Measuring cup and spoons
Chopping board and knife
Large pot to boil pasta
Medium saucepan
Small bowl
12″ x 8″ (30 x 19 cm) Baking dish

Ingredients

20 jumbo pasta shells
2 tsp (10 mL) olive oil
1 medium onion, chopped
1 clove garlic, minced
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) dried oregano
1 tsp (5 mL) granulated sugar
1 19oz (540 mL) can chopped or whole tomatoes
1-1/2 cup (375 mL) creamed cottage cheese
3/4 cup (175 mL) grated part-skim mozzarella cheese
1 egg
1/4 cup (60 mL) and 1 Tbsp (15 mL) grated Parmesan cheese
1/4 cup (60 mL) chopped fresh parsley
1/4 tsp (1 mL) nutmeg
salt and pepper to taste
1/4 cup (60 mL) grated part-skim mozzarella cheese

Directions

Cook pasta shells according to package directions. Set aside.
In medium saucepan, over medium heat, cook onion and garlic in olive oil until soft.
Add basil, oregano, sugar and tomatoes, breaking up tomatoes with a fork.
Bring to a boil, then reduce heat and simmer for 15 minutes.
Meanwhile, combine cottage cheese, 3/4 cup (175 mL) mozzarella cheese, egg, Parmesan cheese, parsley nutmeg, salt and pepper to taste. Set aside.

To assemble

Preheat oven to 400°F (200°C).
Spoon 1/2 cup (125 mL) tomato sauce into 12″ x 8″ (30 x 19 cm) baking dish.
Stuff each pasta shell with 1 heaping tablespoon (15 mL) of cheese filling. Arrange over sauce in baking dish.
Spoon remaining sauce over top of filled shells.
Sprinkle with 1/4 cup (50 mL) grated mozzarella cheese.
Bake until hot and bubbly, about 15 minutes.