Beth Warren Nutrition Blog

Brown Rice Stuffed Shells

by Beth Warren May 17, 2018

I'm a firm believer in treating yourself from time to time. I also believe, however, why waste an indulgence on something you can make a healthy choice. Per my daughter's request for stuffed shells, I decided to give the brown rice shell noodles a try. I was hesitant to use them because they have a tendency to get mushy if they aren't cooked the right way. Plus, with all the cheese and sauce I thought it would get soggy.  What ended up happening was pure perfection. The secret to cooking the shells is to salt the water, wait for a rapid boil and then cook the brown rice to al dente (with a bite). Pour them into a colander and then run cold water to stop the cooking process. After that, assemble the stuffed shells immediately. Trust me, if you were swearing off carbs or haven't had them in a while, this dish is worth a taste!

Brown Rice Stuffed Shells

A delicious spin on stuffed shells using whole grain brown rice noodles.

Ingredients

1 box Tinkyada brown rice stuffed shells

1 15-oz container part-skim ricotta cheese

1 cup shredded part-skim mozzarella cheese (optional: extra to sprinkle on top before cooking)

1 large handful baby spinach leaves, chopped (or frozen)

1 large egg

1 tsp cumin

1 tsp oregano

1 tsp salt

1 15-oz can of tomato sauce

Instructions

Preheat oven to 350 degrees. Cook pasta (see note in post), drain and set aside.

In a bowl, stir together the cheeses, egg, and spices. Stuff into the shells individually. 

In a 9 X 13 in pyrex, place half of the sauce. Layer in the stuffed shells on top. Pour on the remaining sauce and spread evenly. Sprinkle with the optional cheese on top.

Bake covered about 35 minutes. Uncover and cook about another 10 minutes.

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