Recipe by Beth Warren

Gluten-Free Stuffed Shells

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Gluten-Free Stuffed Shells
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Egg
50 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb

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Ingredients

Main ingredients

  • 1 box Tinkyada brown rice pasta shells

  • 1 (15-ounce) container part-skim ricotta cheese

  • 1 cup shredded part-skim mozzarella cheese (optional: extra to sprinkle on top before cooking)

  • 1 large handful baby spinach leaves, chopped (or frozen)

  • 1 large egg

Directions

Prepare the Stuffed Shells

1.

Preheat oven to 350 degrees Fahrenheit. Cook pasta (see note), drain and set aside.

2.

In a bowl, stir together the cheeses, egg and spices. Stuff into the shells individually.

3.

In a nine- by 13-inch Pyrex, place half the sauce. Layer the stuffed shells on top. Pour on the remaining sauce and spread evenly. Sprinkle with the optional cheese on top.

4.

Bake, covered, about 35 minutes. Uncover and cook another 10 minutes.

Notes:

The secret to cooking this pasta is to salt the water, wait for a rapid boil and then cook to al dente. Pour into a colander and then run cold water to stop the cooking process. Assemble immediately.

Recipe tags

beth warren cheese cheesy gluten free gluten-free noodle substitutes healthier version healthy milchige noodles pasta stuffed shells super easy
Gluten-Free Stuffed Shells

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