I modified the recipe based on what I had in the house, and I halfed it because we couldn’t eat an entire recipe. The shells turned out amazing. The flavor was excellent. It was pretty easy and turned out great! You could make the entire recipe and freeze half for a future meal.

• 1/2 block of cream cheese (room temp)
• 1 cups mozzarella cheese
• 1/4 cup whole milk feta cheese
• 1/4 cup cheddar cheese
• 1 egg
• 16 large pasta shells
• 3 Tbsp. minced garlic
• Pepper to taste
• Jar Spaghetti Sauce

Directions:

1. Mix together cheeses, egg, garlic and pepper well. (I used a Kitchenaid Mixer)
2. Add the cheese mixture to a large zip bag
3. Cut a corner off the zip bag and use the bag to pipe the cheese mixture into each un-cooked shell
4. Arrange the shells in a baking dish
5. Pour sauce over shells and refrigerate over night
6. When you are ready to cook pre-heat oven to 350 degrees and bake for 30 minutes.

Original Recipe Source

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Ingredients

• 1 lb cook spaghetti, or angel hair pasta
• 1 lb raw shrimp, peeled and deveined 
• 3/4 cup white wine 
• 1 stick +2 tablespoons unsalted butter
• 3 tablespoons minced garlic 
• 1/4 teaspoon paprika 
• 1/2 tablespoon fresh parsley flakes 
• 1 tablespoon lemon juice 
• 1 pinch red pepper flakes
• salt (To taste)
• Grated parmesan cheese (To taste)

Directions

1. Heat white wine, olive oil, butter, and garlic in a large skillet on medium heat until it just starts to boil.
2. Add paprika, red pepper flakes, and parsley flakes cook for five minutes
3. Stir in shrimp.
4. Cook for about 4 or 5 minutes or until shrimp turns pink.
5. Add pasta to a plate, then spoon Shrimp Scampi onto the pasta. Add parmesan cheese to your taste.

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Ingredients:

• 1 can of green beans drained
• 1/2 onion sliced
• 1TBS of real bacon bits (not Bacos)
• 2 TBS margarine

Directions:

1. Slice onion and add them to a pot with margarine and bacon bits.
2. Cook until onions are tender and starting to glaze
3. Add a can of drained green beans and mix in
4. Cook until green beans are heated through
5. Enjoy! 🙂

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Ingredients

• 1 lb asparagus
• 1 1/2 tablespoons olive oil
• 1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

Directions

1. Preheat oven to 425°F.
2. Cut off the woody bottom part of the asparagus spears and discard.
3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all “stringy” and if you eat asparagus you know what I mean by that).
4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.
5. Sprinkle with salt. With your hands, roll the asparagus around until they are evenly coated with oil and salt.
6. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.
7. They should be tender when pierced with the tip of a knife.
8. The tips of the spears will get very brown but watch them to prevent burning.
9. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

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Ingredients:

• 3 cups uncooked Pasta
• 6 large cloves of garlic minced
• 2-3 bunches of green onions sliced in 1/8 inch slices or smaller
• 4 tbs margarine
• 1 lb of asparagus.
• Parmesan cheese

1. In a large pot, cook your pasta according to the package directions (al dente). Set aside
2. Wash asparagus well then cut into one-inch pieces. Woody ends need to be removed or filed down
3. Place asparagus in a pot with enough water to cover. Steam the asparagus for 10-20 minutes until all the pieces are tender. Set aside
4. In a Dutch over or a large pot place sliced green onions, minced garlic and margarine. Sauté until tender, but not browned.
5. In the Dutch oven or pot with the sautéed, green onions and garlic add the cooked pasta and asparagus.
6. Liberally add parmesan cheese to cover all the ingredients ( I add a lot … more makes this recipe better)
7. Heat through and serve.

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