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Cheese and vegetable stuffed shell pasta
Cheese and vegetable stuffed shell pasta

Before you jump to Cheese and vegetable stuffed shell pasta recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. You can save up to 60% on energy when you get a new one, when compared with those from longer than ten years ago. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will save on electricity, while keeping food at the correct temperature. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are plenty of little elements that you can do to save energy, and save money, in the kitchen alone. Efficient living is actually something we can all perform, without difficulty. Mostly, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to cheese and vegetable stuffed shell pasta recipe. To make cheese and vegetable stuffed shell pasta you only need 11 ingredients and 19 steps. Here is how you do that.

The ingredients needed to cook Cheese and vegetable stuffed shell pasta:
  1. Prepare 1 Tbsp Olive oil
  2. You need 2 cups Large shell pasta uncooked
  3. Get 1 Onion chopped medium
  4. Take 1/2 cup Sweet corn
  5. Use 2 Garlic gloves chopped
  6. You need 4 tbsp Olives sliced
  7. You need 2 cups Pasta sauce
  8. You need 1 cup Shredded mozzarella cheese
  9. Provide 1/2 cup Paneer
  10. Get 2 Tbsp Milk
  11. You need 1/4 cup Grated parmesan cheese
Steps to make Cheese and vegetable stuffed shell pasta:
  1. Preheat oven at 180*c.
  2. Grease a baking dish with oil/butter and keep aside.
  3. Cook pasta shells as directed on package
  4. In a pan heat oil, add onion,bell pepper,garlic and cook for 2-3 minutes.
  5. Stirring occasionally, until crisp and tender
  6. Add sweet corn, cook for 3-4 minutes, stirring occasionally.
  7. Stir in olives and ¼ cup of pasta sauce.
  8. Cook stirring frequently, until hot.
  9. Remove from the heat.
  10. In a blender blend paneer and milk to get smooth texture.
  11. Remove paneer to the bowl, mix parmesan cheese and ½ cup of mozzarella cheese.
  12. Stir in veggie mixture until well mixed.
  13. Fill each cooked pasta shell with veggie mixture.
  14. Place in baking dish.
  15. Pour remaining pasta sauce over shells.
  16. Cover with foil, bake for 30 minutes.
  17. Sprinkle with remaining ½ cup of mozzarella cheese.
  18. Bake uncovered for 5-10 minutes or until cheese is melted.
  19. Serve hot.

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