Friday, February 12, 2016
Not your Typical Shells and cheese
Brown 1 pound ground turkey breast or use a package of Gardein "beef" crumbles with:
a small handful of diced onion or celery
a teaspoon of olive oil.
Drain and add:
1 jar of Raos brand marinara sauce (my favorite jarred sauce at the grocery store)
a heaping teaspoon of minced garlic (optional)
a heaping teaspoon of dried basil
1/4 tsp crushed red pepper
1 teaspoon raw honey
1 can of Rotel tomatoes with green chilis (or fire roasted tomatoes), undrained.
Heat to a simmer, then reduce heat to low to blend while you cook half of a box of the shells. Taste, adding a pinch more red pepper if you wish or salt and pepper to taste (with canned or jarred ingredients I do NOT add salt, but salt and my relationship is pretty much "we can just be friends").
Serve in a soup bowl over the large shells (bigger than the Velveeta shells and cheese ones), which may be in the "gourmet" pasta section. The shells are perfect as this is a very "saucy" sauce and the shells just cradle that, holding in all the liquid to mix with the dollop of fresh low-fat Ricotta cheese on top, that you stir in to make it all creamy.
My husband was laughing at me for calling it "more saucy". (He's an engineer, I'm a science type". He said "you mean less viscous" to which I replied. "Yes, Les Viscous, the little brother of the punk rocker Sid Viscous".
Silliness aside, it was a great supper and made enough for three meals for the two of us.