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Recipe by Chanie Nayman

Mushroom-Feta Stuffed Shells

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Dairy Dairy
Easy Easy
4 Servings
Allergens
1 Hour, 10 Minutes
Diets

I love the idea of adding feta to my pasta. It may sound redundant when you’ve got the rest of the cheese, but it’s actually a lot saltier, more pungent, and doesn’t melt completely like mozzarella does. After you taste this, I bet you’ll start adding feta to all things dairy!

Ingredients

For the Stuffed Shells

  • 1 and 1/2 (12-oz./340-g.) packages jumbo shells or manicotti, cooked according to package instructions

  • 4 ounces (115 grams) feta cheese

  • 1 pound (450 grams) fresh mushrooms, sliced (or 1 [8-oz./225-g.] can sliced mushrooms)

  • 2 cups small curd cottage cheese (light or regular)

Directions

Stuff and Bake the Shells

1.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Crumble or cube the feta cheese.

2.

Combine with mushrooms and cottage cheese. Stuff into shells.

3.

Arrange in a 9- x 13-inch (23- x 33-cm) baking pan. Sprinkle with garlic powder, then shredded mozzarella.

4.

Cover and bake for 30 minutes, then uncover and bake for another 30 minutes. Enjoy!

Mushroom-Feta Stuffed Shells

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Carol Smoler
Carol Smoler
4 years ago

Why does this photo not match the recipe? Looks like tomato sauce ib the photo; not in recipe… are tomatoes missing from recipe?

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Soon}mous
Soon}mous
Reply to  Carol Smoler
2 years ago

Same question!!!!!

Shoshana Packouz
Shoshana Packouz
5 years ago

It was a big hit! Very tasty, and I would even double the filling next time for a fuller stuffing

Chaia Frishman
Chaia Frishman
Reply to  Shoshana Packouz
5 years ago

Yum..