Camembert Stuffed Pasta Shells Recipe

• 2 Tbsp. Butter or possibly margarine
• 1 sm Onion, minced
• 2 x Cloves garlic, chopped
• 8 ounce Camembert cheese, rind removed, diced
• 1 x Egg
• 1/2 c. Ricotta cheese or possibly small curd cottage chees
• 1 c. Minced parsley
• 1/2 c. Grated Parmesan cheese
• 25 lrg Dry seashell shaped pasta shells, (up to 30)
• 2 c. Spaghetti sauce

1. Heat butter in a skillet over medium heat.
2. Add in onion and garlic and cook, stirring, till onion is soft.
3. Reduce heat to low, add in Camembert, and stir till soft; remove from heat.
4. In a small bowl, beat together egg, ricotta, parsley and 1/4 c. of the Parmesan; stir into Camembert mix.
5. Following package directions, cook pasta shells till al dente.
6. Drain, rinse under cool running water, and drain again.
7. Stuff shells with cheese filling.
8. Spread half the spaghetti sauce in a 7 x 11 inch baking dish or possibly shallow 2 1/2 quart casserole.
9. Arrange shells, filling side up, in sauce.
10. Spoon remaining sauce in a band over top of each.
11. Bake, covered, at 350 F till warm and bubbly, about 30 min.
12. Sprinkle with remaining 1/4 c. Parmesan.
13. Makes 8 first course or possibly 4 main dish servings.

butter, onion, garlic, camembert cheese, egg, ricotta cheese, parsley, parmesan cheese, pasta shells, spaghetti sauce

Taken from cookeatshare.com/recipes/camembert-stuffed-pasta-shells-98232 (may not work)