Stuffed Shells

Pasta dishes can seem like something you have to give up when you are processed free, but not really. You just have to buy the right kind of pasta.  Noodles that are made from whole wheat, quinoa, artichoke, brown rice, and more are available at health food stores, and are a great swap for your existing recipes.

Here is one of my all time favorite pasta dishes - stuffed shells.  This is my grandmother's recipe with only one change - the noodles!  She really was quite processed free because she cooked daily for her family with fresh ingredients, using recipes passed down from her mother.  So the filling in these shells is highly flavorful, nutritious, and clean already!

1 large jar of pasta sauce/marinara (sugar free, real ingredients) or make your own
1 box of jumbo shells (no refined white flour)

Filling:
1 1/2 lbs. whole milk ricotta cheese (my favorite brand is Belgioioso, but I also like Polly O)
2 eggs (organic)
2 Tblsp. pecorino ramano or parmesan cheese (real thing - no green can)
mint leaves - 6-8 large leaves, chopped finely (or use dried, in which you will use less)

Cook the box of shells until they are 1/2 to 3/4 done. I do salt the boiling water before I add the pasta to give it more flavor.  Then drain and cool slightly.

Mix all the ingredients for the filling in a large bowl.  In a 9 X 13 inch pan, pour a layer of sauce on the bottom.  Scoop a large spoonful of filling in each shell and place it seam side down in the pan.  Pack those babies in!

When you have filled all the shells (and be generous,) pour the remaining sauce over the top.  Make sure all the pasta is covered or it will be dry after you pull it out of the oven.  You can sprinkle some mozzarella or provolone cheese on the top if you want.  I usually don't as you can see in the next picture.  That feels more like lasagna to me, but it is good if you think your family would prefer it that way.

Bake at 350 degrees until bubbly - about 30-45 minutes.  You can cover it with foil if it looks dry while it's baking.  I have to say, I usually do this part way through the cooking time to keep everything moist.

All done!  They are super easy and really flavorful.  The mint in the recipe is very Sicilian and makes this unique and special - I can't imagine a filling without it!  I've always felt that restaurant filled pasta was missing something - the mint!  You can also use the filling for homemade ravioli or lasagna.

As far as the pasta, I used whole wheat shells which were harder to find.  If you can't find them, use the big pasta tubes for manicotti and put the filling in a large zip top bag with the bottom corner snipped off, and fill them that way.  Much faster and less mess than using a spoon.  The rest of the recipe will be exactly the same.

Serve this with steamed veggies and a nice big salad.  Yummy!