Mussels in Conchiglie Pasta
2 pounds cooked New Zealand green shell mussels in the half-shell
1 box jumbo pasta conchiglie (24 shells)
1 teaspoon olive oil
1 jar H-E-B tomato basil pasta sauce
* parmesan cheese, shredded
* parsley, chopped
Heat oven to 375 degrees.
Bring 3 quarts water to a boil in a 4-quart stock pot. Add pasta and o
live oil. Cook 15 minutes or until al dente (offers slight resistance
when bitten into, not soft or overdone).
Remove mussels from shells. Toss with 1-1/2 cups pasta sauce in a larg
Drain pasta and rinse with cold water. Stuff each shell with one musse
Arrange shells in a single layer in a lightly oiled baking dish. Pour
remaining sauce from bowl and jar over tops of shells. Sprinkle with c
heese. Bake 15 minutes if thawed or 20 minutes if frozen until heated
through. Sprinkle with parsley and serve.