Wednesday, October 3, 2012

Simple Cheese Filling

This recipe you will want to hold onto!  It is a great one to have in your back pocket because it is so versatile! It can be used for any stuffed or filled pastas, I will be sharing my Stuffed Shells with you tomorrow using it. But it is also amazing for stuffing vegetables like tomatoes, zucchini, mushrooms and peppers. This Cheese Filling is just so delicious!  It is creamy and smooth, and just melts in your mouth.  And by adjusting the herbs and spices you can really give it a new flavor to work for many of your recipes.  Trust me, you will love it!

Simple Cheese Filling
Recipe courtesy The Joy of Cooking

1 1/2 cups ricotta or cottage cheese
1 1/4 cups grated Parmesan, Asiago, or fotinella cheese
1 generous cup shredded mozzarella cheese
1/4 medium onion, finely chopped
6 scallions, finely chopped
1/4 cup tightly packed fresh oregano leaves, finely chopped
1/4 cup tightly packed fresh basil leaves, finely chopped (optional)
1 clove garlic, minced
salt and fresh ground black pepper to taste
1 large egg, lightly beaten

Stir together everything but the egg in a large bowl. Taste and adjust the seasonings, then add the egg.

Use this filling in any variety of filled and stuffed pastas. I love it for my Stuffed Shells!  But don't stop there. It is also a wonderful filling for vegetables like tomatoes, zucchini mushrooms and peppers.

Store covered in the refrigerator for up to 24 hours.

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