SHRIMP IN THEIR SHELLS

Most  folk’s know pasta shells (Conchiglie) only from their corner restaurant, usually stuffed with cheese and/or meat, then baked. While I am a big fan of baked, stuffed shells, I enjoy them even more at home, cooked al dente, with lot’s of sauce  and grated cheese. This dish is one of my stand-by’s if I want to pig out (in moderation) and a whole lot off other goodies. > Bon Appetit !   Life is Good ! > List of Italian Pasta
12
Rating 4.8
By 6 people
    VN:F [1.9.22_1171]
    4.8/5 (6 Votes)
Add your rating
Servings: 
Prep Time: 
Total Time: 


Related Categories:   Seafood,  

Ingredients:

To see all Pictures, Recipes and Links, go to www.ChefsOpinion.org

Leave a Reply

Your email address will not be published. Required fields are marked *