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July 26, 2013 | Posted in:Dinner

Well, I’m back in Florida. Ah, finally, I have been reunited with Pubilx, my Nutribullet, my crockpot, and my food processor!

Matt will come home in a few weeks, so I have a few weeks to have a little bit of glutenous freedom with my dishes! Desserts to come, but for now,  let’s talk about the stuffed shells.

First off, let me say that it’s insane that I haven’t found any gluten-free versions of jumbo shells! If any of you have found this gem, please let me know.

After creating my Ricotta Cheese recipe, there were several items I had in mind to use with the invention, and stuffed shells was one of them.

I don’t know if it was the Florida vibe or the fact that summer will be wrapping up soon, but I’ve been craving something tropical. You know, like a Hawaiian pizza, wrapped up in a fancy presentation. Thus, the Hawaiian Stuffed Shell was born!

Your customary stuffed shell might be traditionally Italian, but I liked how unique this tasted! If you like coconut and pineapple, then you’ll love these shells. They were sweet, tangy, and fun. If you’re feeling up for a bit of an tropical adventure, give ’em a shot!

 

Hawaiian Stuffed Shells

Prep Time: 40 minutes

Cook Time: 45 minutes

Yield: 3-4 servings

 

Ingredients:

  • 1 box of jumbo shell pasta
  • 1 jar of your favorite pasta sauce
  • 1 ball of ricotta cheese (see recipe here)
  • 4oz tempeh, diced (half the package, but if you want a “meatier” stuffed shell, add more)
  • 1 package of mushrooms, sliced
  • ½ cup spinach, finely chopped
  • ¼ cup pineapples, finely chopped
  • 2 tbs shredded coconut, unsweetened
  • 1 tbs chia seed
  • 3 tbs warm water
  • 2 tbs oil
  • 2 tbs tamari sauce
  • 1 tbs lemon juice
  • salt/pepper to taste

 

STEP 1: Prepare, prepare, prepare! If you haven’t made your ricotta cheese yet, I suggest making that first. See the recipe here on how it’s done.

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Start a pot of boiling water for your jumbo shells. You won’t need all of them, but it’s up to you whether you boil the whole box or not. Make sure you take a few minutes off of the cook time on the shells, since they will continue to cook in the oven. The box on my shells said to boil for 14-15 minutes, so I cooked mine for 12 minutes.

 

When the shells are done and strained, you might want to run them under cold water for a few seconds to cool them down. You’re going to stuff them a few minutes later, and I’m sure you don’t feel like burning your hands off today.

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STEP 2: Start a small skillet on medium for your tempeh. Use the 2 tablespoons of oil to start. Once you have placed the tempeh on the hot skillet, drizzle the tamari sauce and lemon juice onto the tempeh. Keep the tempeh on until about golden brown on both sides, which should take 5-7 minutes total.

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STEP 3: Prepare your oven pan by spraying cooking spray onto a 13 x 9 pan. Place the sliced mushrooms on the bottom of the pan.

I don’t like placing the mushrooms into the shells, as they tend to get a bit juicy when they cook, which might make the ricotta cheese do some funny, undesirable things. However, when it’s placed on the bottom of the pan, it gets the perfect amount of cook time to where it’s plump, juicy, and perfect!

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STEP 4: Place the cooked tempeh, pineapple, ricotta cheese, shredded coconut, and salt/pepper into a bowl. In a separate bowl, combine the 1 tablespoon of chia seed with the 3 tablespoons of water, let it sit and magically form into its sticky goo, and combine it into the mixture. Stir it up!

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STEP 4: Let’s stuff some shells, baby. Scoop a heaping tablespoon of mixture and stuff it in a shell. Stuff at your own discretion, but remember, it might change your serving size. This is the amount I stuffed mine with:

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STEP 5: Pour the whole jar of your favorite pasta sauce on top of your shells. Then, cover with aluminum foil and bake at 375°F for 45 minutes.

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STEP 6: After baking, uncover and enjoy! Unless you would like to burn the ish out of your tongue, I suggest that you patiently wait just 5 minutes longer to let them cool down. Or, do what I do and impatiently dive right in, blowing the crap out of every bite prior to putting it in my mouth.

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Happy cooking!

thisvegangirllogo

 

2 Comments

  1. Stephanie
    July 28, 2013

    This recipe sounds delish! I would have never thought to make stuffed shells this way! I love the “stuff at your own discretion”. Lol.

    • This Vegan Girl
      July 29, 2013

      Thanks Steph, lol. Give it a try sometime!