Creamy Shells with Tomato and Onion

Oh how I love the simple recipes! The combination of the butter, onions, tomato, chives and cream make these shells absolutely delicious. Everyone will rave!




Creamy Shells with Tomato and Onion

1 pound jumbo shells, uncooked
6 tablespoons butter or margarine
1 cup frozen chopped onions
6 cloves garlic, peeled and smashed
1 ½ cups heavy cream
2 cans whole peeled tomatoes, drained, seeded and chopped
4 tablespoons Romano cheese.
8 tablespoons dried chives
Salt and pepper

In a large pot of salted, boiling water, cook pasta until al dente; drain and set aside. In the same pot, melt margarine over medium heat. Add the onions and garlic and cook until tender, about 6 minutes. Add the cream and simmer, stirring occasionally. Add the tomatoes until heated through, about 5 minutes. Add chives, salt and pepper. Place shells in large serving bowl and pour sauce over shells. Tossing lightly. Sprinkle with Romano cheese.