Stuffed Shells with Beet Red & Classic Caraway Sauerkraut

INGREDIENTSInstructions

Ingredients

Beet Red & Ham Stuffed Shells

  • ½ 8 ounce pack package jumbo pasta shells
  • ½ lbs Ham
  • ½ Red onion
  • 2 cups Beet Red Kraut
  • 2 cups Large curd cottage cheese
  • 6 ounces Shredded mozzarella cheese
  • ¼ cup Grated Parmesan cheese
  • 1 Egg
  • 1 pinch Garlic powder
  • ¼ cup Grated Parmesan cheese

Classic Caraway & Spinach Stuffed Shells - Vegetarian

  • ½ 8 ounce pack package jumbo pasta shells
  • 2 cups Spinach
  • 2 cups Classic Caraway Kraut
  • 2 cups Large curd cottage cheese
  • 6 ounces Shredded mozzarella cheese
  • ¼ cup Grated Parmesan cheese
  • 1 Egg
  • 1 pinch Garlic powder
  • ¼ cup Grated Parmesan cheese

Instructions

  • Cook shells according to package directions. Place in cold water to stop cooking. Drain.
  • Add the ingredients above in two separate bowls. (1. Bowl: Beet Red & Ham. 2. Bowl Classic Caraway & Spinach) Mix thoroughly. Stuff mixture into the shells.
  • Place shells open side up, and close together in pan. Sprinkle over top with remaining 1/4 cup Parmesan cheese.
  • Bake at 350 degrees for approximately 25-30 minutes. Let cool for 10 minutes before serving.
  • Enjoy!

Notes

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