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Posts Tagged ‘meatless’

Stuffed Shells

I made stuffed shells on Saturday and realized that it was a recipe I had never posted on my blog. The shells can be made ahead and either refrigerated or frozen. In fact, I think they are actually better when they are made ahead because the filling sort of "sets up" and seems a little firmer after baking. You can freeze the shells in a single layer in a pan or on a tray and then put them in a bag in the freezer and just take out the number you need for a meal.

Here are the filled shells:

picture of Raw Stuffed Shells

Here are the shells right out of the oven:

picture of Sauced Stuffed Shells

Stuffed Shells

1 egg
15 oz. cottage cheese (about 2 cups)
1 heaping cup mozzarella cheese
1/2 cup parmesan cheese, divided
1/4 cup chopped fresh parsley or 1 Tbsp. dried
1/2 tsp. salt
dash white pepper
20 jumbo shells, cooked and then rinsed with cold water
about 3 cups prepared spaghetti sauce

Beat egg lightly. Stir in cottage cheese, mozzarella cheese, 1/4 cup parmesan, parsley, salt, and pepper. Spoon approximately a heaping tablespoonful into each cooked shell. Arrange in a 9" x 13" baking dish. Top with sauce. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 30 mins. Serves 4-6.

This recipe can easily be doubled. If baking from the refrigerator or freezer you will need to increase the baking time. Store in the refrigerator or freezer without the sauce. Add the sauce and final dusting of parmesan cheese just before baking.

picture of Served Stuffed Shells

You can also add some cooked spinach to the filling if desired. This makes a tasty meal served with salad and garlic bread. Enjoy!


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My favorite lentil recipe

A while back I posted a recipe for lentil soup. On that post I mentioned that I would post my favorite recipe for lentils. Well, lentil lovers, today is your lucky day. I found this recipe on line several years ago and have modified it to suit our tastes. I think what makes this dish so good is the carmelized onions. Please don't omit them -- I guess you need to be a lentil lover and an onion lover to truly appreciate this recipe!

Lentils and Rice with Fried Onions
1 Tbsp. olive oil
1 large onion, sliced
1 tsp. sugar
1 1/3 cup uncooked green lentils (lentils du puy)
3/4 cup raw rice
salt, pepper, garlic powder, oregano, etc. to taste

In a large stainless steel skillet heat the oil and then sauté the onion with the sugar until the onion is nice and brown and carmelized. This will make your house smell so good!

picture of Carmelized Onions

Rinse lentils and pick over, removing any stones or debris. Place in a sauce pan and cover with water by about an inch above the lentils. Bring to a boil and simmer for 15 mins. After 15 mins. add rice and simmer 15-20 mins. more or until rice is tender. Stir a few times and make sure it doesn't scorch. If it seems too dry add a little water. It is all right if this is a bit soupy.

picture of Lentils and Rice

You can cook it to the consistency you like. Season with salt, pepper, garlic powder, a little oregano, etc. Or you can use an all-purpose seasoning such as Adobo seasoning.

picture of Adobo

Serve the lentils with the onions on top. You can add sour cream or yogurt, chopped tomatoes, salsa, hot sauce or whatever sounds good to you.

picture of Lentils and Onions

For serving just two people use 1/2 cup lentils and 1/3 cup rice.

For those of you in the Greenville area who like lentils you might want to try the lentils at the Pita House. The lentils there are slightly sweet and taste like they have a little molasses in them. They are served with a large Greek salad.

If you need a quick meatless meal try this one.


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