Prep: 20 minutes

Cook: 30 minutes

Makes: 4 -5 servings

¼ cup whipping cream
8 oz. jumbo pasta shells
1 cup ricotta cheese
½ cup + 1/3 cup grated parmesan cheese
¼ cup chives or green onion, finely chopped
¼ cup shredded Havarti cheese
2 tbsps. Garlic Olive Oil
2 cups tomato sauce
chopped chives for garnish

Preheat oven to 375 degrees.

Pour cream into greased baking dish.

Cook jumbo pasta shells 8 – 10 minutes, or until tender in a large pot of boiling water and then drain. Rinse under cold water, drain, and then set aside.

In a bowl stir together ricotta, parmesan, garlic olive oil, chives, and Havarti. Stuff pasta shells and place in baking dish. Pour tomato sauce over shells and sprinkle with parmesan. Cover dish tightly with aluminum foil.

Bake until heated through, about 20 minutes. Serve sprinkled with chopped chives.