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Veggie Mania Stuffed Shells -the little recipe-

This is the smaller, faster version of the big recipe I posted earlier. It comes in handy when I just want to make a quick meal for my family and I don’t want a lot of leftovers.

Here’s what you need for the stuffing:

  • 16 oz small curd cottage cheese
  • 8 oz cream cheese (softened)
  • 1/2 cup cheddar cheese
  • 1 stalk of celery (grated)
  • 1 carrot (grated)
  • 4 oz canned black beans
  • 1 egg
  • 1 Tbsp celery salt seasoning

You also need these things:

  • 18 cooked Jumbo Shells (store the rest in the box until next time)
  • 1 & 1/2 cups cheddar cheese
  • 1 cans Veggie Lover’s spaghetti sauce (I prefer to use Hunt’s but you can use anything with extra veggies).

Here’s what you need to do:

  1. After boiling the shells for 20 minutes, drain them and let them cool in the colander.
  2. Mix cream cheese with cottage, and cheddar cheeses to make stuffing mix. Then add the grated celery and carrots.
  3. Drain the beans and rinse. Add to cheese mix.
  4. Add egg and celery salt.
  5. Stir stuffing mix until it’s even all the way through.
  6. Pour 1/3 of a can of Veggie Lover’s sauce into your pan.
  7. Heap each shell to overflowing with the stuffing mix.  Place the shell on top of the sauce in the 13 x 9 inch pan. (Repeat this step until there are no more empty shells.
  8. After you’ve stuffed and arranged the shells, cover them with the remaining cheese mix and veggie sauce.
  9. Then sprinkle with cheddar cheese and bake at 350 for 45 minutes. Serves 2 to 4 people if served alone.
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