Four Cheese Stuffed Pasta Shells with Black Olives & Parsley

INGREDIENTS

8 ounces mostaccioli or penne rigate pasta 1/2 package (8 ounces) gnocchi pasta shells* 2 packages (1-1/2 ounces each) four-cheese sauce mix for pasta, prepared according to package directions 1 can (4-1/4 ounces) chopped ripe black olives 1/2 cup chopped fresh parsley 1 tablespoon paprika 1/4 cup shredded carrots *Pasta shells can be used in place of gnocchi. Cooked lasagna noodles can be rolled or coiled to form a snail as another option.

PREPARATION:

1. Prepare pasta according to package directions. Reserve 5 to 10 gnocchi and noodles, and 1/4 cup cheese sauce, to make snails. In 9X13-inch pan or serving dish, layer warm mostaccioli and gnocchi pasta with warm cheese sauce. Sprinkle with black olives and parsley. Keep warm in oven while assembling snails.
2. Sprinkle remaining gnocchi shells with paprika. Assemble snails by placing 1 shell on top of each mostaccioli noodle, using a small amount of sauce inside shell to adhere pasta. Insert 2 small shredded carrots at top of snail for antennas. Place in sauce on top of prepared dish. Serve warm.

This recipe appears in: Halloween