Stuffed Shells in Fall Veggie Sauce
This started out as plain stuffed shells, then we spotted all the veggies in the drawer and came up with this version of a classic in our house.
Step #1
(tj or consomme or soup mix or water)
1 tsp sugar
2 tsp Italian seasonings (oregano, basil)
salt & pepper
6 diced tomatoes
1 diced eggplant
2 small diced zuchinni
1 cup thin strips of green pepper
2 med size wedges of onion
2 stalks celeriac or celery pieces
**add mushrooms if desired
In a large pot brown garlic in oil.
Add liquids and spices. and bring back to boil.
Mix, in the rest of the items as listed. Boil down to a thick sauce. Stirring regularly.
**Not too long! You don't want mush. Pour into a large lightly greased lasagna dish.
Step #2
1 box jumbo shells
Bring a large pot of salted water to a boil. Add 1 box of jumbo shells. Reduce heat and cook until JUST tender. Drain and set aside individually to cool.
Step #3
2lb ground beef
(or pork or turkey or chicken)
small amount of mincd onion
(or onion flakes or onion soup mix)
250g cottage cheese
2 eggs
salt & pepper
1/4 cup bread crumbs
(or oatmeal or cracker crumbs or crushed corn flakes)
Mix in a large bowl.
Note: If the mixture is VERY wet add more bread crumbs.
Make a ball the size of a large meatball and stuff into cooled shells. Repeat.
Place into lasagna pan on top of veggies. Bake covered with foil for 45 minutes. When you remove this be careful! We had a lot of clear liquid. We poured off some before adding the spaghetti sauce.
Step #4
1 cup shredded cheese
1 can spaghetti sauce
Sprinkle shredded cheese over shells. Pour 1/2 to 3/4 jar of your favourite spaghetti sauce or marinara sauce over the shells. (to taste)
Bake uncovered for 15-20 minutes.
Step #5
parmesan cheese
salad
Sprinkle with parmesan cheese. Serve with salad of your choice.
Judy(12) made this recipe alone tonight, and served it with caesar salad, dredged veggies and sparkling apple juice. John loved this meal. I enjoyed it too and Judy is still eating!
"Bon Appetit!"
Step #1
2 tbsp oil
2 tsp minced garlic
(tj or consomme or soup mix or water)
1 tsp sugar
2 tsp Italian seasonings (oregano, basil)
salt & pepper
6 diced tomatoes
1 diced eggplant
2 small diced zuchinni
1 cup thin strips of green pepper
2 med size wedges of onion
2 stalks celeriac or celery pieces
**add mushrooms if desired
In a large pot brown garlic in oil.
Add liquids and spices. and bring back to boil.
Mix, in the rest of the items as listed. Boil down to a thick sauce. Stirring regularly.
**Not too long! You don't want mush. Pour into a large lightly greased lasagna dish.
Step #2
1 box jumbo shells
Bring a large pot of salted water to a boil. Add 1 box of jumbo shells. Reduce heat and cook until JUST tender. Drain and set aside individually to cool.
Step #3
2lb ground beef
(or pork or turkey or chicken)
small amount of mincd onion
(or onion flakes or onion soup mix)
250g cottage cheese
2 eggs
salt & pepper
1/4 cup bread crumbs
(or oatmeal or cracker crumbs or crushed corn flakes)
Mix in a large bowl.
Note: If the mixture is VERY wet add more bread crumbs.
Make a ball the size of a large meatball and stuff into cooled shells. Repeat.
Place into lasagna pan on top of veggies. Bake covered with foil for 45 minutes. When you remove this be careful! We had a lot of clear liquid. We poured off some before adding the spaghetti sauce.
Step #4
1 cup shredded cheese
1 can spaghetti sauce
Sprinkle shredded cheese over shells. Pour 1/2 to 3/4 jar of your favourite spaghetti sauce or marinara sauce over the shells. (to taste)
Bake uncovered for 15-20 minutes.
Step #5
parmesan cheese
salad
Sprinkle with parmesan cheese. Serve with salad of your choice.
Judy(12) made this recipe alone tonight, and served it with caesar salad, dredged veggies and sparkling apple juice. John loved this meal. I enjoyed it too and Judy is still eating!
"Bon Appetit!"
I really enjoyed this. Filling but still light. A great way to use up veggies. Could even puree the veggies into the sauce if you are feeding picky eaters.
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