Cheese and Cream Cheese Black Olive Stuffed Pasta Shells

Prep Time: 20 mins | Cook Time: 60 mins | Course: Dinner | Serves: 12 

Ricotta, cottage, cream cheese and shredded cheeses are flavored with black olives and green onions and stuffed into large pasta shells. Smothered and baked with a thin marinara sauce until cooked through; these shells require no boiling prior to stuffing.

8 oz cream cheese, softened

2 cups cottage cheese

2 cups ricotta cheese

2 cups shredded Mexican or cheddar cheese

3-4 oz black ripe olives, sliced or halved

¼ cup green onions, sliced

2 tsp oregano

½ tsp salt

Pepper, to taste

12 oz jumbo pasta shells

Tomato Sauce:

1 16-oz can diced tomatoes

2 cups water

½ cup onion, diced

7 cloves garlic

1 tsp oregano

Salt and pepper, to taste

½ cup shredded Mexican or cheddar cheese

Mix cream cheese, cottage, ricotta, shredded cheese, olives, green onions, oregano, salt and pepper together in a stand mixer and mix until combined. Stuff shells and lay in a 10.15 baking dish. Whiz tomatoes, water, onion, garlic, and seasonings in a blender. Pour thin sauce over the shells. Cover the dish tightly with tin foil. Bake 1 hour. Remove tin foil and cover with shredded cheese for the last 10 minutes of baking.