An incredible
baked pasta dish that uses
whipped cottage cheese as the base of a cheesy Italian filling. A
delicious dinner that everyone will love!
This post is sponsored by AE Dairy, but all opinions are my own.
If any family it going to love a baked pasta dish it’s my
family. I was so excited to test this new one on them because in the back of my
head I just knew it would be a hit.
A cheesy filling inside large jumbo pasta shells with fresh
marinara and mushrooms – all baked to perfection. What is there not to love?
When AE Dairy and I
started to dream up a new January recipe, I was thrilled to hear they have a BRAND
NEW product on the market – their Whipped
Smooth Cottage Cheese.
We’ve all seen just how popular cottage cheese has become as
of late. Last year I blended it smooth in my Strawberry
Cheesecake Ice Cream and in my Cheesy
Spinach Dip. Well, AE Dairy heard
and saw all the commotion and did us all a big favor – they created a packaged Whipped
Smooth Cottage Cheese for us! No need to blend it up on our own, they did
all the work for us.
Now you can enjoy all the flavor of their old-fashioned
recipe without the curds.
AE
Dairy’s whipped cottage cheese makes for the most perfect filling in these
jumbo pasta shells. I mixed it with dried minced onion flakes, salt, parsley,
Italian seasoning, fresh minced garlic and two cheeses – both shredded Parmesan
and mozzarella.
The ultimate cheesy combo.
I nestled these babies into some fresh marinara sauce and
sliced mushrooms, topped them with more cheese and baked until bubbly.
You know the other great thing about this dish? It can be
baked in the oven or it can be put on LOW in a crockpot for two hours.
Perfect for busy families who have extra activities after school. Putting these
shells in the crockpot allows you to set it on low and come back to a warm
dinner after practices and games!
I served these with our favorite Caesar salad and warm
garlic bread. The kids were in heaven!
Grab the ingredients for this one and put it on your meal
rotation soon! Easy enough for a weeknight dinner, yet looks fancy enough to
feed guests. And if feeding a bigger crowd double it!
This recipe makes 24 stuffed shells which fed my family of
five (remember I have teenagers; they eat a lot). If you do have leftovers,
they heat up remarkably well the next day for a quick lunch.
Who is excited to make this dish?
A big thanks to AE Dairy
for letting me create this comforting, family meal. I hope you like it as much
as we did. When you make it please tag myself (@sweetsavoryeats) and (@aedairy), we’d love to see and
share your creations!
Thank you to AE Dairy for sponsoring this post.
