I'll be honest, it started out a bit rough (I started a couple days early this time), but it's all good. I had Mason help me decide what kind of vegetarian dishes we'd be eating because I know that the V word makes him a little nervous. Ironically enough, this first dish was good BUT I think it would be way better made with real meat. I used vegetarian "ground round" in it and it has a very unique taste. The fake meat is just not for me - though if you like it I'm sure you'll love this dish. I plan on making it again using ground turkey!
One more note... when cooking the shells be very careful not to let them stick to the pot or get overcooked. If they tear, the dish won't work!
Vegetarian Stuffed Shells
What you need:
20 jumbo pasta shells
1 package vegetarian "ground round" (or cooked ground meat)
3/4 cup whole wheat bread crumbs
3 Tbsp chopped fresh oregano
3 garlic cloves, minced
2 Tbsp olive oil
1/2 red onion, chopped
1 (14 oz/398 ml) can diced tomatoes
2 cups tomato sauce
How to make it:
Preheat oven to 350 degrees Fahrenheit.
Cook pasta shells according to package instructions. When finished, drain and lay (open side down) on a paper towel.
In a bowl, mix ground round, bread crumbs, oregano & garlic.
In a large skillet, heat oil over medium heat. Add onion and cook until softened. Add ground round mixture and diced tomatoes (with juices). Stir well then simmer on low for 5 more minutes.
Prepare a large baking dish by greasing it lightly. Stuff each shell with ground round mixture then place in baking dish. Cover shells with tomato sauce and bake for 20-30 minutes, or until the sauce in bubbling. Serve topped with shredded cheese.
0 wonderful comments:
Post a Comment