Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 8 to 10 servings.
Category
Course
Preparation Method
Credit
Kellie Braddell, West Point, California
Sources
Ingredients
36 jumbo pasta shells
1 container (16 ounces) cottage cheese or ricotta
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 box (10 ounces) chopped spinach, thawed and squeezed dry
4 ounces cream cheese, softened
1/2 cup freshly grated Parmesan cheese
1/3 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshy ground black pepper
1/8 teaspoon ground nutmeg, or to taste
1-1/2 cups french-fried onions
1 jar (24 ounces) red pepper pasta sauce or favorite pasta sauce
1-1/2 cups shredded mozzarella cheese
chopped fresh parsley, for garnish
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