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Herb-Stuffed Pasta

herb stuffed pasta shells with sauce in a red pan
Photo Credit
Stephanie Frey: Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings.
Category
Meatless
Pasta
Course
Main Dish
Special Considerations
Vegetarian
Sources
Weekly Wisdom

Two cheeses and several herbs make this a richly flavored dish.

For more great herb recipes, click here!

Ingredients
8 ounces jumbo pasta shells
1 package (8 ounces) cream cheese, softened
1/2 cup ricotta or cottage cheese
2 eggs
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 freshly ground black pepper, to taste
1/2 cup bread crumbs
your favorite marinara sauce

Instructions

Preheat oven to 400°F. Grease a casserole with a cover. 

Cook pasta al dente, according to package directions. Drain and set aside.

In a bowl, combine cheeses, eggs, garlic, herbs, and salt and pepper. Fold in bread crumbs. Stuff each shell with cheese-herb mixture. Arrange stuffed shells in prepared casserole. Add marinara sauce to cover shells. Cover and bake for 10 minutes, or until filling is hot.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

JodyThu, 04/25/2024 - 11:31

I love access to your recipes, but it would be so much easier if I could print them. Can you not allow print access? Thank you for always be the Almanac we know and trust!