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 olive 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 large bowl.
Drain pasta and rinse with cold water. Stuff each shell with one mussel.
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 cheese. Bake 15 minutes if thawed or 20 minutes if frozen until heated through. Sprinkle with parsley and serve.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!