Straight-Ahead Shells and Cheese
This is a quick, easy crowd-pleaser. (Sometimes I like to add crumbled bacon.)
Serves: 8 to 12
  • Salt
  • 1 pound (16 ounces) pasta shells
  • 1 pound (16 ounces) grated sharp cheddar cheese
  • 1 container (16 ounces) cottage cheese
  • ½ cup grated Parmesan cheese
  • 1 container (16 ounces) sour cream
  • Ground black pepper
  • 1 cup dry bread crumbs
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons melted butter
  1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Bring 2 quarts of water and 1 tablespoon of salt to boil in a large soup kettle over high heat. Using package directions as a guide, and stirring frequently at first to keep it from sticking, boil pasta, partially covered, until just tender. Drain.
  2. Meanwhile, mix cheeses and sour cream in a large bowl. Add hot pasta; toss to coat. Adjust seasonings, including pepper. Turn in to a vegetable spray-coated 13- by 9-inch baking dish.
  3. Mix bread crumbs, parsley, and butter. Sprinkle evenly over shells and cheese. Bake until casserole is bubbly and crumbs are golden brown, 30 to 35 minutes. Serve.
Recipe by Three Many Cooks at