Stuffed Shells

Stuffed Shells don’t have to be the traditional ‘stuff them with cheese’ type of recipe. My wonderful husband offered to make dinner the other night and created the healthiest stuffed shells we’ve ever had! He basically rounded up all of the veggies that were aging in our fridge as a means to help clean and clear it out for our next box. LOL. Ever have one of those nights? 😉

Keith found potatoes, carrots, roasted beets, onion, tomatoes, celery, garlic, quinoa, broccoli, cauliflower, green/red/yellow bell peppers, parsley and mushrooms. He chopped everything up really small and mixed it together in a pan. After veggies were lightly cooked, he proceeded to stuff precooked shells just like you would with a traditional recipe. Topped with sauce, they baked for ~30 minutes. He added some cheese on top as an insurance policy so our youngest would want to eat it. (Anything new and unusual is a huge hit if we sprinkle cheese on top… sigh.) We went into this adventure knowing it could be a hit or a flop. We were impressed (and a little surprised) that everyone had seconds and the pan was nearly empty by the end of the meal. Nice!

My only comments for this dish would be to leave the beets out… as I presume most families would NOT venture into beets with their shells. I would add artichokes, maybe roasted asparagus, a lot of mushrooms, basil, maybe some super savory smashed white beans… you get the idea. I’d avoid the super strong flavored veggies. Jen’s roasted tomato sauce would be amazing with this dish too.

Have fun with it and THINK OUTSIDE OF THE BOX. You never know what NEW and creative dish awaits your family.

-Angela

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