{"id":807,"date":"2009-04-01T20:33:39","date_gmt":"2009-04-02T00:33:39","guid":{"rendered":"http:\/\/glutenfreeislife.wordpress.com\/2009\/04\/01\/cheesy-stuffed-shells-yummy-goodness\/"},"modified":"2009-04-01T20:33:39","modified_gmt":"2009-04-02T00:33:39","slug":"cheesy-stuffed-shells-yummy-goodness","status":"publish","type":"post","link":"https:\/\/www.glutenfreeislife.com\/?p=807","title":{"rendered":"Cheesy Stuffed Shells ~ Yummy Goodness!"},"content":{"rendered":"
LiveJournal Tags: cheesy stuffed shells<\/a>,gluten-free pasta<\/a><\/div>\n

A few weeks back I was shopping at my local health food store, Raisin Rack<\/a>, 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!  <\/p>\n

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Cheesy Stuffed Shells ~ Gluten-Free<\/u><\/strong><\/p>\n

1 box Tinkyada Large\/Jumbo Shells (box is about 8 oz and has roughly 28+ or – shells)<\/p>\n

30 oz. Ricotta Cheese (I used low-fat Meijer brand)<\/p>\n

2 eggs, beaten<\/p>\n

2 cups shredded mozzarella cheese (I used part-skim)<\/p>\n

1\/2 cup grated parmesan cheese (split in half)<\/p>\n

1\/2 tsp. salt<\/p>\n

pinch of black pepper<\/p>\n

1 tsp basil, dried<\/p>\n

1 tsp oregano, dried<\/p>\n

1 jar of spaghetti sauce (I used Prego Three Cheese, but like Classico Four Cheese, too)<\/p>\n

Fresh Basil, chopped, to sprinkle on top when done baking (which I forgot!!!!)<\/p>\n

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1.  Cook pasta according to box directions.  Note that Tinkyada suggests cutting cooking time by 2 min if you plan on baking.<\/p>\n

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.<\/p>\n

3. Heat sauce in pan on stove.<\/p>\n

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.  <\/p>\n

5.  Bake at 350 for 30 minutes, covered.  Remove covers and back for another 5-10 minutes.  <\/p>\n

6.  Top with freshly cut basil and serve!  YUM!  <\/p>\n

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**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!).<\/p>\n

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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<\/a> crushed up.  I am not a huge fan of these alone, but they are great on a salad as my “croutons”!<\/p>\n

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