Monday, June 27, 2011
Meatless Monday - Stuffed Shells
I have to be honest with you...I don't always have a "Meatless Monday." Sometimes it's a Meatless Thursday, or Fish (which isn't really meat) Tuesday. My point is that I try to cook some sort of meatless meal at least once a week. For no other reason than I feel it's healthier to not eat meat every single day. Don't get me wrong. I love me some meat. A big, juicy, medium rare steak? Yum. But I feel that a meatless day helps cleanse the system and makes sure I'm getting a good amount of veggies in my diet.
Okay, now that that's off my chest let me share another vegetarian, but completely filling, dinner. Stuffed Shells. I think I had seen a picture of shells while perusing various food blogs and automatically had a craving for them. So I did what I almost always do....googled a recipe and found this recipe for shells stuffed with ricotta. It was pretty easy to put together, though it does require getting your hands a little messy while stuffing the shells. My husband LOVED this dish and was happy to eat leftovers for days. I found that the ricotta was just a bit too much for me. It was good, but I got tired of it by the end of the meal. I would definitely make this again, but next time I think I'll make a meaty version with ground beef mixed in with the ricotta.
Stuffed Shells - from allrecipes
1 package jumbo pasta shells
2 eggs, beaten
1 (32 oz) container ricotta cheese
1 lb shredded mozzarella, divided
8 oz grated Parmesan, divided
1 Tablespoon dried parsley - I used fresh because that's what I had on hand
2 teaspoons salt
1 teaspoon ground pepper
1 jar pasta sauce
8 oz sliced fresh mushrooms
1. Preheat oven to 350.
2. Boil pasta according to package directions. Drain and rinse.
3. In a large bowl mix eggs, ricotta, half of the mozzarella and Parmesan, parsley, salt and pepper. I also threw in a handful of shredded fresh basil.
4. Stuff each shell with the ricotta mixture. Place shells into a 9x13 pan. You'll mostly likely have to layer some of them. I stuffed each shell pretty full and still had plenty of ricotta mixture leftover.
5. In a medium bowl, mix together the pasta sauce, mushrooms, and leftover mozzarella and Parmesan. Pour over the stuffed shells.
6. Bake for 45-60 minutes.
Enjoy with a garlic toast and a nice glass of wine. Or two.
**Note - This recipe makes quite a bit, so you'll probably have leftovers for a day or two!