Name: Herb-Stuffed Pasta
Yield: Makes 6 servings.
Cuisine: Meatless, Pasta
Ingredients: 8 ounces jumbo pasta shells; 1 package (8 ounces) cream cheese, softened; 1/2 cup ricotta or cottage cheese; 2 eggs, beaten; 1 clove garlic, minced; 2 tablespoons chopped fresh chives; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh sage, basil, tarragon, or thyme; salt and freshly ground black pepper, to taste; 1/2 cup bread crumbs; your favorite marinara sauce

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Two cheeses and several herbs make this a richly flavored dish.

For more great herb recipes, click here!

Stephanie Frey: Shutterstock

Photo Credit:

Stephanie Frey: Shutterstock

Ingredients

8 ounces jumbo pasta shells

1 package (8 ounces) cream cheese, softened

1/2 cup ricotta or cottage cheese

2 eggs, beaten

1 clove garlic, minced

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh sage, basil, tarragon, or thyme

salt and freshly ground black pepper, to taste

1/2 cup bread crumbs

your favorite marinara sauce

Instructions

Preheat oven to 400°F. Grease a casserole with a cover. Cook pasta al dente, according to package directions. Drain and set aside. In a bowl, combine cheeses, eggs, garlic, herbs, and salt and pepper. Fold in bread crumbs. Stuff each shell with the cheese-herb mixture. Arrange stuffed shells in prepared casserole. Add marinara sauce to cover. Cover and bake for 10 minutes, until filling is hot.