We have been busy around here with a couple of birthday's just around the corner and I have been looking for easy meals to make during the week. Just another reason why I love #WeekdaySupper so much - dinner will never ever have to be boring again...I am one of the contributors this week and I bring you easy, delicious Vegetarian Stuffed Shells. The dish fits into the diet plan our kids follow but it is not dairy free; yes lactose free but not dairy free. This dish is easily prepared ahead of time, or prepared in 30 minutes before you pop it in the oven. Serve it with a big side salad and you are all set for dinner.
Vegetarian Stuffed Shells
- 1 jar of your favorite Pasta Sauce {we love Newman's Own Sockaroni}
- app. 1/2 box of Jumbo Pasta Shells, cooked al dente
- 1 pack Vegan Ricotta {2 Cups - I use Tofutti brand}
- 2 eggs
- 1 garlic clove pressed
- 2 tsp lemon juice
- zest of 1/2 untreated lemon
- 1 C Emmenthaler {or vegan cheese}
- 3/4 C Parmesiano Reggiano {or vegan cheese}
- 1/2 C of chopped Parsley
- Salt & Pepper
*** Preheat oven to 350F***
- Cook pasta al dente according to box directions
- Spread a think layer of pasta sauce into a large baking dish {about 1/3 of the jar}
- Mix ricotta with garlic, lemon juice, lemon zest, 1/2 C Parmesiano, 3/4 C Emmenthaler, and parsley.
- Add salt and pepper to taste
- Break the eggs into the filing stir until it is well mixed through
- Scoop about 1 Tbs of filling into a cooked pasta shell - place the filled shell into the prepared sauce layered baking dish.
- Repeat until all shells are filled.
- Pour remaining sauce over the shells and sprinkle top with remaining cheese
- Bake for about 30 minutes or until the cheese is all bubbly and dish is hot
Enjoy!
Be sure to check out the other fantastic, easy, peasy #WeekdaySupper recipes the other contributors are brining this week.
Wednesday - Jalapeño Chicken in the Crock from Momma's Meals
