Wednesday, March 2, 2011

Stuffed Conchiglioni

Great.  Big.  Stuffed.  Pasta.  Shells.

Let's not count the years since I've enjoyed this dish.  Did I keep it classic?

Heck no!

Tomato Sauce

1 can fire roasted tomatoes
1 cup sweet bell peppers
1 cup sunburst squash
1/2 tbs Italian seasonings
Olive oil
Salt to taste

Once the veggies are all sauteed in the olive oil, add the seasoning and tomatoes.


Then, steam up some fresh asparagus and brown a couple slices of sunburst squash.


1/2 cup sweet potato puree
2/3 cup  ricotta (if you have problems with casein, use sheep's milk ricotta)
1/2 cup chopped and sauteed spinach
1 box brown rice pasta conchiglioni

While the shells are boiling, mix together the filling.  The spinach should still be hot.  Let the shells cool until you can handle them, then use a teaspoon to stuff them and plate.  I like to drizzle some olive oil on my sides.

Easy-peasy and pretty pretty!

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