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”!