Cottage Cheese Jello Recipes Recipe For Stuffed

COTTAGE CHEESE JELLO SALAD

Steps:

• Combine cottage cheese, pineapple, and gelatin in a bowl, stirring well.
• Fold the Cool Whip in with the other ingredients until combined. Try not to overmix and deflate the Cool Whip.
• Transfer to a clean serving bowl, then cover and refrigerate for 1 hour before serving.

COTTAGE CHEESE STUFFED SHELLS

Steps:

• Cook the pasta: Bring a large pot of well-salted water to a boil, add 1 tablespoon of olive oil. Add the pasta and cook it 2 minutes shorter than the recommended time on the package. Stir the pasta from time to time with a wooden spoon making sure it doesn't stick to the pot. Drain, toss with cold water and drain again.
• Preheat the oven to 375°F/190°C/Gas Mark 5, no fan.
• Make the filling: add all the filling ingredients into a large bowl (well-drained cottage cheese, grated Parmesan, shredded mozzarella, Italian herbs, basil, onion and garlic powder, egg), stir until combined, season with salt and pepper.
• Spread the marinara sauce in a 9x13-inch (22x32cm) casserole dish.
• Fill each pasta shell with the cheese filling. Arrange the shells with the stuffing side up in the baking dish.
• Top the shells with remaining mozzarella cheese.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Uncover the dish and put it under the broiler. Bake for 3-5 minutes or until the cheese is browned (keep an eye on it, it can burn quickly).
• Take out of the oven and let rest for 10 minutes (the sauce will thicken).
• Enjoy!

STUFFED SHELLS I

Steps:

• Cook shells according to package directions. Place in cold water to stop cooking. Drain.
• Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
• Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

JELLO WITH CUCUMBERS AND COTTAGE CHEESE

Steps:

• In a medium or large bowl, dissolve jello in boiling water. Add onion and lemon juice. Chill until partially set, 20 to 30 minutes.
• Beat at high speed until light and fluffy. Fold in cottage cheese and cucumbers.
• Pour into mold or 8-inch square pyrex baking pan. Chill 4 hours or overnight.

COTTAGE CHEESE STUFFED SHELLS

Steps:

• Preheat oven to 350°F. Grease a 9x13 baking dish and add half of the marinara sauce. Spread evenly and set aside.
• Add water to a large pot and bring it to a boil. Add a pinch of salt, then add the jumbo pasta shells. Cook according to the package instructions until al dente. Drain the pasta and rinse with cold water. Set aside.
• In a large mixing bowl, add cottage cheese, parmesan cheese, egg, garlic, parsley, basil, salt, and pepper. Mix until well combined.
• Spoon out mixture into the jumbo pasta shells and place them into the baking dish.
• Cover the shells with the remaining marinara sauce. Sprinkle more mozzarella cheese on top of the shells.
• Bake for 25-30 minutes or until the cheese is golden and bubbly. Serve and enjoy!

COTTAGE CHEESE JELLO FRUIT SALAD

Steps:

• Mix cottage cheese and jello until thoroughly blended.
• Add drained fruit cocktail. Mix in any additional fruit and mini marshmallows if desired.
• Add cool whip and stir.