Meatless Monday Week 3

Hubs and I love pasta. We’re carb people. You can make many great meatless meals with pasta as a base. This week, I tried my hand at stuffed shells for the first time. I found the original recipe at Allrecipes but I tweaked it to suit our taste.
Three Cheese Stuffed Shells
  • 1 (12 ounce) package jumbo pasta shells
  • 2 eggs, beaten
  • 1 (32 ounce) container part skim ricotta cheese
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces grated Parmesan cheese, divided
  • 2-3 tablespoons fresh parsley
  • 1 tablespoon fresh basil
  • 1 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 tsp. crushed red pepper
  • pinch of ground nutmeg
  • 1 (28 ounce) jar pasta sauce


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, basil, crushed red pepper, nutmeg, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9×13 inch baking dish.
  4. In a medium bowl, stir together pasta sauce and reserved mozzarella and Parmesan. Pour over stuffed shells.
  5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.
1.When boiling pasta, I add drizzle extra virgin olive oil into the water after I salt it when it comes to a boil. I add my pasta and give it a good stir. When it comes back to a boil I cover my pot and turn off the burner. The pasta is ready to drain after 10 min.
2. I used a sandwich bag to ‘pipe’ the cheese mixture into the shells. I cut a dime size hole in the bottom corner. 
3. Since I’m only cooking for two people, I baked half of the shells tonight and froze the second half.

Daily Greens:
It only takes a few seconds to rinse out a yogurt container to recycle it rather than throwing it in the trash!


Mushroom Marsala Recipe [and feature!!]

Mushroom Marsala
Serves 4
1 lb. assorted mushrooms (baby bella, button, shiitake, etc)
¼ C. all-purpose flour
¼ C. olive oil, divided
¼ C. shallots, minced
3 cloves garlic, minced
½ C. dry Marsala
1 C. chicken or vegetable stock
¼ C. fresh parsley, minced
1 T. fresh thyme, minced
1 T. unsalted butter
½ lb. dry penne
Salt and pepper to taste
Boil penne in salted water according to package directions until al dente. Drain and set aside.
Heat ½ of the olive oil (2 T.) in a large sauté pan over med.-high heat.  Toss mushrooms with flour in a paper bag to coat. Shake off excess flour. Sauté ½ the mushrooms until golden, about 3-4 minutes, and remove from the pan. Heat the remaining 2 T. of olive oil and sauté the remaining mushrooms until golden and return the first batch of mushrooms to the pan. Stir in the shallots and garlic and sauté for 4 min.
Deglaze the pan with the Marsala and simmer until it is almost evaporated, about 3 minutes. Add the broth and bring to a simmer.
Add the cooked pasta to the mushroom mixture and stir until heated through and combined.
Turn off the heat and stir in the thyme, butter and parsley. Season with salt and pepper to taste. 
If you would like to join the Meatless Monday link-up, visit the Midnight Maniac blog. While you are there, check out my very first feature (!!) and lots of other delicious meatless meals! I’m looking forward to sharing more of my meals/food and recipes with you in the near future. Bon appetite!