Greek Stuffed Shells

Name: Greek Stuffed Shells
Ingredients: 12 jumbo pasta shells; 1 cup plain yogurt; 1 cup cucumber, peeled and diced; 1/4 teaspoon garlic powder; 1 teaspoon dill weed; 3 tablespoons lemon juice; 1 cup feta cheese, crumbled; 1/2 cup tomatoes, chopped; 1 egg, beaten; 5 black olives, chopped

10 ingredients

4 steps

Ingredients

12 jumbo pasta shells
1 cup plain yogurt
1 cup cucumber, peeled and diced
1/4 teaspoon garlic powder
1 teaspoon dill weed
3 tablespoons lemon juice
1 cup feta cheese, crumbled
1/2 cup tomatoes, chopped
1 egg, beaten
5 black olives, chopped

Directions

1

Boil water. Cook shells for 10 minutes. Drain; run under cold water to stop any further cooking.
2

For the sauce, combine yogurt, cucumbers, garlic powder, 1/2 tsp dillweed, and 1 Tbsp lemon juice. Cover and let chill in the refrigerator.
3

Combine cheese, 1/2 tsp dill, 2 Tbsp lemon juice, tomatoes, egg, and olives.
4

Preheat oven to 350°F Spread the bottom of 13x9 pan with some of the sauce. Place shells on top. Stuff with the cheese mixture. Pour remaining sauce on top. Cover with foil. Bake for 35 minutes.