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25 min
Prep Time
Stuffed Shells with Beet Red & Classic Caraway Sauerkraut
Stuffed Shells with Beet Red & Classic Caraway Sauerkraut
25 min
Cooking Time
50 min
Total Time
8
Servings
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:
- Bowl #1: Beet Red & Ham
- Bowl #2: 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!
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