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.
