Cleo Libonati, RN, BSN

Gluten-Free Stuffed Jumbo Shells The Easy Way

by Cleo Libonati, RN, BSN on August 5th, 2009


Love stuffed jumbo shells, but don’t want to use the oven? Here is a handy way to make shells in 35 minutes. What you need is a deep-sided large skillet with a lid — a nonstick electric is ideal. Reheat leftover shells to make a deliciously satisfying lunch.

Ingredients
  • 8 oz. box Grand Shells
  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, chopped
  • ¼ cup chopped onion
  • 24 oz. tomato sauce (3 of the 8 oz.cans)
  • 2 cups cooking liquid from shells
  • 1 teaspoon fresh or ½ teaspoon dry basil
  • ¼ teaspoon ground black pepper
  • 12 oz. ricotta cheese or soft tofu for dairy-free (add 2 teaspoons apple cider vinegar and a rounded teaspoon honey or fructose to flavor the tofu]
  • 2 eggs
  • 2 tablespoons chopped parsley
  • ¼ teaspoon ground black pepper
  • 2 cups grated mozzarella or Manchego cheese (sheep)
  • ½ cup grated Romano cheese (sheep)

 

Equipment

Large non-stick skillet.

Process

Cook Grand Shells according to package directions.  Before draining, remove and reserve 2 cups of the cooking water to add to sauce. 

Meanwhile, heat large skillet on low medium. Add oil, garlic and onion and cook until golden, about 2 minutes.  Add tomato sauce, pepper and basil. Simmer 10 minutes.  Stir cooking liquid from pasta into tomato sauce, then remove 1 cup to add later. 

In a medium bowl, mix ricotta or tofu with eggs, vinegar, parsley and pepper. If using tofu, add extra vinegar, ½  teaspoon  honey or fructose and ½ teaspoon salt to flavor. Fold in grated cheese or tofu.

To assemble:  Spoon 2 rounded tablespoons of cheese or tofu mixture into each shell.  Arrange stuffed shells in sauce, supporting, them to keep upright.  Sauce should not submerge the shells. Cover with lid and cook over low heat 20 minutes.  Add reserved cup of sauce and sprinkle with grated Romano cheese, cover and cook a few more minutes until cheese melts.  Serves 6. 


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