Italian baked stuffed shells recipe & Gluten-free These gluten-free dairy-free Italian stuffed shells are lighter than traditional cheese-stuffed shells- and so fresh tasting. Chopped herbs, garlic, and crunchy bread crumbs work serious magic. This recipe is our current favorite comfort food. We make it once a week. Perfect for a chilly winters night. Ingredients: 1 8-oz box gluten-free grand pasta shells 4 breakfast sized sweet Italian sausages, chopped 2 cups baby spinach leaves, stemmed 1 14-oz tub organic soft tofu, drained, pressed to release water 1 large free-range organic egg, beaten 2 tablespoons Vegenaise (just trust me) 2 tablespoons chopped fresh parsley 1/4 teaspoon ground nutmeg 1/4 teaspoon mild GF curry powder Sea salt and ground pepper, to taste 16 ounces good marinara sauce (Italian red pasta sauce) For topping: 2 slices gluten-free sandwich bread, torn into several pieces 1/2 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried thyme Drizzle of extra virgin olive oil 2-3 tablespoons almond meal Sea salt, to taste Chopped fresh parsley Instructions: Bring a large pot of salted water to a medium rolling boil, add the GF shells, lower the heat to medium-high and cook on high simmer for 6 minutes, gently stirring now and then, till softened but still firm. Drain well, separate the shells and set aside to cool. Preheat the oven to 350º. In a skillet, saute the sausage briefly, till golden and starting to brown a bit. Rinse the spinach leaves and drain well. Add them to the sausages and stir till wilted; remove from heat. Place the drained tofu in a bowl and use a potato masher to break up the tofu into curds. Add in the egg, Vegenaise, parsley, nutmeg and curry. Stir briefly to combine. Season with sea salt and ground pepper, to taste. Add in the sausage-spinach mixture and lightly stir. Pour 3/4 cup marinara sauce into the bottom of a medium-sized baking dish and spread evenly. Spoon the tofu mixture into the par-cooked shells and place them in the baking pan stuffing side up. Cover with remaining marinara sauce. (The sauce will help cook the partially cooked pasta shells.) In a food processor, make the topping by processing the gluten-free bread into crumbs. Add in garlic, dried basil and thyme. Drizzle a little extra virgin olive oil into the crumbs and pulse until the crumbs are moist and fall away from the sides of the processor. Sprinkle the top of the sauced shells with the breadcrumb mixture. Sprinkle with almond meal; season the topping with sea salt. Sprinkle with extra chopped parsley. Thats a lot of sprinkling. Welcome to my world. Cover with a piece of foil and bake in the center of the oven until the shells are tender, the stuffing is piping hot, and the sauce is bubbling. Makes 4 generous servings. ✽¸.•♥♥•.¸✽ Share The Fun! ✽¸.•♥♥•.¸✽ For more healthy recipes, tips, motivation, GLUTEN FREE and fun, join us → https://facebook/pages/World-recipes-Gluten-Free/211145875760378?ref=hl My blog : 1healtheating.blogspot *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ Dont just LIKE it, SHARE it so your friends see it! It also saves it in your Timeline Photo Album so its stored for later! Just click on the picture and click SHARE at the bottom. #GLUTEN-FREE· #COMFORT #FOOD· #ITALIAN #BAKED #STUFFED #SHELLS· #RECIPES
Posted on: Thu, 27 Mar 2014 13:22:15 +0000
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