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!
Mushroom-Feta Stuffed Shells
- Cooking and Prep: 1 h 10 m
- Serves: 4
For the Stuffed Shells
Stuff and Bake the Shells
Preheat oven to 350°F (180°C). Crumble or cube the feta cheese.
Combine with mushrooms and cottage cheese. Stuff into shells.
Arrange in a 9- x 13-inch (23- x 33-cm) baking pan. Sprinkle with garlic powder, then shredded mozzarella.
Cover and bake for 30 minutes, then uncover and bake for another 30 minutes. Enjoy!