Steps to Make Raw Spanish Peanuts In Shell

Stuffed Shells With Four Cheeses

Raw in shell peanuts need to be roasted before human consumption.

Recipe Summary Stuffed Shells With Four Cheeses

Yummy cheesy family favorite! Serve as a side dish or main course!

Ingredients | Raw Spanish Peanuts In Shell

1 (12 ounce) box jumbo pasta shells

1 (16 ounce) package cottage cheese

1 (15 ounce) container ricotta cheese

2 cups shredded mozzarella cheese, divided

½ cup shredded Parmesan cheese

1 egg

2 tablespoons chopped fresh parsley

salt and ground black pepper to taste

3 cups tomato sauce

Directions

Bring a large pot of lightly salted water to a boil. Cook jumbo shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.

Meanwhile, mix cottage cheese, ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper together in a large bowl.

Preheat the oven to 350 degrees F (175 degrees C).

Drain pasta shells, arrange into a baking dish, and stuff with cheese mixture. Pour tomato sauce over shells.

Bake in the preheated oven until cheeses are melted, about 45 minutes. Remove dish from oven; set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Top shells with remaining mozzarella cheese and broil until cheese is melted, about 10 minutes more.

You can use homemade tomato sauce or your favorite store-bought.

Info | Raw Spanish Peanuts In Shell

prep: 20 mins cook: 1 hr 10 mins total: 1 hr 30 mins Servings: 8 Yield: 8 servings

TAG : Stuffed Shells With Four Cheeses

Main Dish Recipes, Pasta,