Servings: 4-6
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:
Pasta:
- 12 oz package of jumbo pasta shells
- 15 oz ricotta cheese
- 1 cup (4 oz) Buholzer Brothers® Gouda cheese, shredded
- ½ cup parmesan
- ¼ cup green onion, finely diced
- 4 cloves garlic, minced
- 1 egg
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Sauce:
- 2 cups heavy cream
- 2 tsp dried Rosemary (or 2 tbsp fresh)
- 1 cup (4 oz) Buholzer Brothers® Gouda cheese, shredded
- 1 red bell pepper, roasted and chopped (see notes for roasting instructions)
- Salt and coarsely ground pepper to taste
Topping:
- 1 oz Buholzer Brothers® Gouda cheese, shredded
Instructions:
- Pre-heat oven to 350°.
- In a large bowl, combine ricotta, Buholzer Brothers gouda, parmesan, green onion, garlic, egg, Italian seasoning, salt and pepper. Set aside while pasta and sauce cook.
- Bring a large pot of slightly salted water to a boil. Add pasta and cook until a little less than al dente, about 8- 10 minutes, stirring often so they don’t stick to the pot. Drain and rinse with cold water.
- Meanwhile, add heavy cream and rosemary to a medium sized pot over medium heat. Bring to a gentle boil, whisking constantly. Gently boil cream until reduced by half, whisking constantly. Reduce heat to low; gradually which in Buholzer Brothers gouda cheese until melted. Add roasted red pepper.
- Pour sauce into 9×13 pan, just enough to coat the pan, reserving remaining sauce for topping pasta.
- Spoon or pipe cheese mixture into cooked shells. Place filled shells in baking dish.
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