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Laura and I made these last year, and I’m really pleased I remembered them long enough to make them again and post the recipe. We ate them with corn on the cob and fried, breaded sausage medallions Kyle invented after finding that his chicken had gone bad.

– 25 pasta shells
– 8 ounces Havarti cheese, shredded
– 1/2 small jar sundried tomatoes in oil
– two tablespoons chopped basil
– 1 can artichoke hearts, diced
– 1 cup spaghetti sauce

– Cook the shells according to the package directions, drain and cool.
– Mix the Havarti, sundried tomatoes, basil, and artichoke hearts in bowl.
– Fill the bottom of a baking pan with spaghetti sauce.
– Stuff the shells with the cheese mixture, overfilling a little, and arrange them in rows on top of the sauce.
– Cover with aluminum foil and bake at 375 Farenheit for 30 minutes.

These are pretty filling, and really easy to make. One batch (plus the corn and sausage, of which we only had a few bits each) fed all five 2342 residents, four of whom are ravenous boys.

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