beach pasta

June 18, 2008 | Filed Under ordinary 

sometimes things are more edible desirable if they are evocatively named, or at least my boys seem to think so. next time i’ll sneak some “seaweed” (spinach) into the creamy cheese deliciousness and we’ll see what happens . . .

beach pasta (or the pasta formerly known as “shells and cheese”)

boil one 12 ounce box of jumbo shells until al dente; drain, set aside.

beat in the mixer until it’s a lovely lumpy orange color:

1.5 packages of cream cheese

2 cups of grated parmesan cheese

1 cup of grated sharp cheddar cheese

1/2 cup (or so) of your favorite tomatoed sauce

salt and pepper to taste

stuff the shells with the lovely lumpy orange cheese mixture and place in a lightly oiled 13 x 9 pan.

cover with as much favorite tomatoed sauce as you desire. top with grated parmesan or other desireable cheese. bake for 20-25 minutes.

wish you had french bread for garlicky buttered toast, or have the foresight to have it on hand. serve to two adults, two skeptical but hungry beach loving children, and, hooray: midnight snack, too!

Comments