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3 tablespoons butter
1 onion, diced
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon sugar
1/2 teaspoon oregano
3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
1 red pepper, diced
1 yellow pepper, diced
1 orange pepper, diced
2 stalks celery, sliced
10 ounces white mushrooms, sliced
3 and 1/2 cups heavy cream
2 teaspoons Tuscanini Pepper Jam
1/2 cup shredded cheese
2 tablespoons Glicks Flour
1 pack mini shells, cooked
Use a large saucepan to sauté onions in butter until translucent.
Season the onions with salt and spices.
Mix and add peppers and celery.
Cook until soft and add mushrooms.
In a large pot, bring heavy cream to a boil.
Lower flame and add pepper jam, shredded cheese, and flour.
Stir and add sauteed vegetables.
Pour over hot shells.
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