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Stuffed Shells Supreme
Grace Faul, McClusky, ND

8 ounces jumbo pasta shells
12-ounce carton dry curd cottage cheese
2 eggs, slightly beaten
1/4 teaspoon onion powder
3/4 teaspoon salt
1/8 teaspoon white pepper
3 ounces cream cheese, cubed
3/4 cup sour cream, divided
2 tablespoons butter
1 tablespoon minced onion
2 tablespoons flour
1 1/4 cups milk
Dash cayenne pepper
1/2 teaspoon salt
Dash white pepper

Cook shells according to package directions. Rinse in cold water; drain thoroughly. For filling, mix together cottage cheese, eggs, onion powder, salt, pepper, cream cheese and 1/4 cup sour cream. Set aside.

Melt butter and sauté onions; add flour, stir until smooth. Add milk and cayenne pepper, salt and white pepper. Whisk until bubbly. Remove from heat and stir in 1/2 cup sour cream.

Place a small amount of sauce in bottom of greased 8 x 12 inch pan. Fill shells with cheese mixture and place in pan open side up. Pour remaining sauce over the shells; sprinkle with paprika.

Cover with foil and bake at 350 degrees for 40 minutes. Let set 10 minutes before serving.

Makes 8 servings.