I am currently obsessed with reading cookbooks, magazines and websites in an effort to learn the tricks to be a better GF cook. So, I was thrilled when I found a recipe for stuffed pasta at http://allrecipes.com/recipe/stuffed-pasta-shells/detail.aspx. Yay! It wasn't difficult to find these babies online:
The original recipe called for 12 oz. of cooked pasta. That was too much. 8 oz. of pasta would have been plenty is you're using this brand. The recipe online also called for a jar of spaghetti sauce. We love my homemade sauce, so I made that change, too. Finally, my daughter is not a fan of spinach, so I did use some, but probably only about 1/2 cup instead of the whole box. Following is my gluten-free version of the recipe:
Pasta Shell Ingredients:
One 8-oz. box of Tinkiyada brown rice pasta Grand Shells
One 15-oz. container of ricotta cheese
Four cups of Mozzarella cheese
Frozen spinach to taste, thawed
One pound of ground beef, chicken, turkey or pork
Three cloves of garlic
1/2 cup of chopped onion
One large can of GF tomatoes with basil and garlic - Use the liquid, too.
One small can of GF tomato paste
One small can of GF tomato sauce
Three tablespoons of Italian seasoning
Three tablespoons of chopped fresh basil
- Brown ground meat with onions, garlic and pepper. Drain.
- In a crockpot, add meat, all three kinds of tomatoes, seasoning and basil. Sometimes I add about two good tablespoons of prepared basil pesto to the mixture. Cook the sauce on low temperature for two-three hours.
- Combine the ricotta and mozzarella cheeses with the thawed spinach. Set aside.
- Cook the pasta according to instructions. Tinkyada recommends boiling pasta that is going into a casserole for two minutes less that you would for regular use, so I cook the large shell pasta for 17-18 minutes. Drain the pasta and rinse it with cold water.
- Stuff the pasta shells with the cheese mixture. Place them into a greased casserole dish.
- Use a ladle to spoon sauce over the shells.
- Bake at 350 degrees F for 25-30 minutes or until the cheese is soft and melted.