My husband has been complaining we have had entirely too much meat lately, so I’m trying to get back in the habit of more veggies! It’s hard when you bring a two year old into your house who has not been raised to eat the way your own children have been raised to eat. It definitely takes some getting used to, and lots of persuasion!
So tonight we had vegetarian stuffed shells!
Dice one green bell pepper, one red bell pepper, one small sweet onion. Sauté in pan with 1 t. olive oil and 1 t. minced garlic for 5 minutes. Then add 8oz. small white mushrooms (or you could use baby portabella), quartered and 1 t. Italian seasoning and cook another ten minutes.
While that is cooking, cook pasta according to directions. I used jumbo shells, and I only cooked about 15 shells, it took 9 minutes. After pasta is done cooking, rinse under cold water to stop the cooking process. If you don’t do that, they will get slimy.
In a medium bowl, mix 8 oz. Ricotta cheese, and 2 T. parmesan cheese into half of the sautéed veggies and stuff into shells. You could add an egg here, but I wanted to be totally “meat free.” Put the shells into a baking dish.
I used a 9″x13″ dish, but lined it with foil and put up a little foil divider, because I knew I wasn’t making enough pasta to fill the entire dish. Then top with pasta sauce of your choice (usually I make my own, tonight I skimped 🙂 and sprinkle with parmesan cheese (or italian blend cheese) and cook in oven for 45 minutes.
1 Green Bell Pepper, diced $.50
1 Red Bell Pepper, diced $.50
1 Small Sweet Onion, diced $.50
1 t. Olive oil
1 t. Minced Garlic
8 oz. White Mushrooms, quartered $1.79
1 t. Italian Seasoning
15 Jumbo Shells $.75
8 oz. Ricotta Cheese $2.29
2 T. Parmesan Cheese
1 25oz. Jar Pasta Sauce $2.79