Stuffed Shells

I have been traveling alot for work lately so I've been preparing meals that reheat well. Since takeout options in our city are limited, I'm happy to know that my husband and kids are able to still eat healthy while I travel.

Last week, I prepared stuffed shells with help from the kids. They declared it "one of the best meals ever!" It's fairly easy to make and it makes great leftovers. If only I could have found whole wheat shells...oh well, it was still a great recipe

• 1 teaspoon dried oregano
• 1/4 cup chopped pepperoncini peppers
• 1 (28-ounce) can fire-roasted crushed tomatoes with added puree (such as Progresso)
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 cup (4 ounces) shredded provolone cheese, divided
• 1 cup (4 ounces) crumbled feta cheese
• 1/2 cup (4 ounces) fat-free cream cheese, softened
• 1/4 teaspoon freshly ground black pepper
• 1 (9-ounce) package frozen artichoke hearts, thawed and chopped
• 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 garlic cloves, minced
• 20 cooked jumbo shell pasta (about 8 ounces uncooked pasta)
• Cooking spray

1. Preheat oven to 375°.
2. Combine first 4 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally. Remove from heat; set aside.
3. Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl. Spoon or pipe about 1 1/2 tablespoons cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray. Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone. Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.

Krista Montgomery, M.S., R.D., Cooking Light DECEMBER 2006

Meatless Monday: Vegetarian Bolognese Sauce

Continuing in the theme of heartier vegetarian fare, I made a vegetarian Bolognese sauce that very “meaty” in texture and flavor. I wish I could take credit for creating all of my recipes from scratch but I must admit that Cooking Light’s website and magazines have provided me with many great ideas.

So what made this sauce different than your typical veggie pasta sauces? Mushrooms! And I am not a big mushroom fan but a combinations of chopped fresh mushrooms and crumbled dried mushrooms created a ground beef like texture when added to the sauce.

The ingredient list was pretty basic. I was able to find everything at my local Publix:

Ingredients

1/4 cup dried porcini mushrooms (about 1/4 ounce)

1 tablespoon olive oil

1 1/2 cups finely chopped onion

1/2 cup finely chopped carrot

1/2 cup finely chopped celery

1 (8-ounce) package cremini mushrooms, finely chopped

1/2 cup dry red wine

1/4 cup warm water

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (28-ounce) can organic crushed tomatoes with basil, undrained

1 (2-inch) piece Parmigiano-Reggiano cheese rind

12 ounces uncooked whole-wheat penne (tube-shaped pasta)

1/2 cup (2 ounces) shaved Parmigiano-Reggiano cheese

I used my Magic Bullet to process the dried mushrooms until finely ground. The recipe says you can also use a coffee or spice grinder.

Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and mushrooms; sauté 10 minutes. Add wine; simmer 2 minutes or until liquid almost evaporates. Add 1/4 cup warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat, and simmer 40 minutes. Keep warm. Remove rind; discard.

Cook pasta according to package directions, omitting salt and fat. Place 1 cup of pasta in each of 6 bowls. Top each portion with 3/4 cup sauce and about 1 tablespoon cheese.