A few weeks back I was shopping at my local health food store, Raisin Rack, and happened upon Tinkyada’s Large Pasta Shells for making stuffed shells. I love stuffed shells and haven’t had any since going gluten-free and figured Jon (and the rest of the family) would like them too. I picked up a couple of boxes and set out to make them this evening. I found some recipes online and them tweaked them to be my own. Jon LOVED this! He asked for 2nds and then 3rds. I think he had 4 or 5 shells after all was said & done. He begged me to make this every week and said it was better than lasagna, which has been his absolute favorite for years!
Cheesy Stuffed Shells ~ Gluten-Free
1 box Tinkyada Large/Jumbo Shells (box is about 8 oz and has roughly 28+ or – shells)
30 oz. Ricotta Cheese (I used low-fat Meijer brand)
2 eggs, beaten
2 cups shredded mozzarella cheese (I used part-skim)
1/2 cup grated parmesan cheese (split in half)
1/2 tsp. salt
pinch of black pepper
1 tsp basil, dried
1 tsp oregano, dried
1 jar of spaghetti sauce (I used Prego Three Cheese, but like Classico Four Cheese, too)
Fresh Basil, chopped, to sprinkle on top when done baking (which I forgot!!!!)
1. Cook pasta according to box directions. Note that Tinkyada suggests cutting cooking time by 2 min if you plan on baking.
2. Combine ricotta cheese, eggs, dried spices, 1/4 cup of parmesan and 1 1/2 cups of the mozzarella cheese. Mix well and set aside.
3. Heat sauce in pan on stove.
4. Assembly….Pour sauce into a 9 x 13 Pyrex dish sprayed with Pam; spoon a thin layer of sauce across the bottom. Scoop 1-2 TBSP of cheese mixture into each shell and place in dish. Repeat until finished. Pour remaining sauce over top and top with remaining parmesan & mozzarella.
5. Bake at 350 for 30 minutes, covered. Remove covers and back for another 5-10 minutes.
6. Top with freshly cut basil and serve! YUM!
**Variations….stuff with ground turkey seasoned with Italian seasonings (garlic, basil, oregano); stuff with spinach & cheese (the option I would have loved, but my family would not have touched..hmmmm…more for ME!).
I served with broccoli and a yummy salad of spinach, arugula, snow peas, tomatoes, cucumbers, zucchini and French dressing. Oh, for “croutons”, I use Glutino Pizza Breadsticks crushed up. I am not a huge fan of these alone, but they are great on a salad as my “croutons”!