I know I know – I’m supposed to be on a hiatus. But I got into a crazy cooking frenzy on Sunday and cooked meals for a week! I tried a new dish for me (got the idea from my friend and neighbour Zannat) called stuffed pasta shells. Very simple dish and total comfort food.
1 lb Ground turkey (can use beef or chicken or tofu)
1 can lentils (because I always add lentils to any ground meat I make)
1 onion chopped
3 cloves of garlic chopped
8-10 mushrooms sliced or chopped
1 cup of Ricotta cheese
1 tbsp dried oregano
2 cups of tomato sauce (I used a marinara)
Grated parmesan cheese to top with
Sauté onion, mushrooms and garlic first. Then add ground meat and cook till browned. Add in oregano and ½ cup of tomato sauce and the can of lentils. Sauté all until cooked and then add the ricotta cheese and mix thoroughly.
In a large pot, boil the water for the shells and drop in pasta. Stir occasionally until el dente. Drain pasta when ready.
Using your hands and a fork (I found this the easiest way), stuff each pasta shell with the meat mixture and put in a baking dish. Cover with remaining tomato sauce and sprinkle parmesan cheese over top and bake at 350 degrees F for ½ hour (check to be sure it doesn’t burn – or if it needs more time leave it in for a bit longer – technically everything is already cooked so it is just to crispen the edges of the pasta and heat everything through).
Thats it! pretty simple. I tend to double the meat portion of the recipe and keep it aside before putting the ricotta in. It is perfect for stuffed squash and or several other dishes or just eating as is with a nice salad.