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How to Make

INGREDIENTS

PASTA SHELLS (YOU WILL USE 2 SHELLS FOR EVERY 1 COMPLETED SHELL)

SMITH'S COTTAGE CHEESE

GARLIC POWDER

BROCCOLI

ITALIAN SAUSAGE (OR MEAT OF CHOICE)

DIRECTIONS

  1. FOR THE SHELL FILLING, MIX COTTAGE CHEESE, GARLIC POWDER AND CHOPPED BROCCOLI.
  2. BOIL SHELLS IN WATER.
  3. DRAIN AND RINSE SHELLS (SHOULD BE COOL).
  4. COOK MEAT (SEASON TO TASTE).
  5. ADD A MIX OF SHELL FILLING AND MEAT.
  6. COVER SHELL WITH SECOND SHELL TO FORM A SEAL.
  7. REPEAT UNTIL ALL SHELLS USED/SHELL FILLING DEPLETED.
  8. THEN, FILL A SAUCEPAN WITH PREFERRED OIL AND HEAT TO THE PROPER TEMPERATURE. FOR ADDED FLAVOR: ROLL SHELLS IN BEATEN EGG AND COVER IN CRUSHED BREAD CRUMBS BEFORE FRYING.
  9. USING A LARGE METAL SPOON, SUBMERGE A FILLED DOUBLE-SHELL INTO THE OIL.
  10. SHELL WILL COOK IN 2-4 MINUTES.
  11. COOK UNTIL GOLDEN BROWN.
  12. TOP WITH MOZZARELLA, GREEN ONIONS AND MARINARA SAUCE.

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