When I saw that the bulk foods delivery that I belong to carries Tinkyada brand (my favorite brand of brown rice pasta) grand shells, I had to buy some and try my hand at making gluten-free stuffed shells. I basically just made gluten-free meatballs and stuffed the brown rice shells with them, baking it all together. It was super-easy and relatively quick, too!
You will need:
1 pound ground beef
½ cup potato flakes
4 large eggs
½ cup milk
¾ cup grated Parmesan
1 small onion, grated
3 Tablespoons finely diced fresh garlic
¼ cup finely chopped fresh Italian parsley leaves (or 4 tsp dried)
2 teaspoons dried basil, plus a little for the top
GF grand shells
1 (24oz) jar of your favorite (GF) pasta sauce
½ cup grated Italian blend cheese (or just mozzarella) I had some mozzarella/provolone/romano/parmesan/fontina/asiago left over from making pizza that I used for this.
- Preheat your oven to 350°F
- Cook the shells in boiling water according to package instructions. Drain, rinse, and set aside.
- Mix the beef, potato flakes, eggs, milk, Parmesan, onion, garlic, parsley, and basil together in a bowl:
- Put a few spoonfuls of the pasta sauce in the bottom of a 9x11 baking dish, then line with the cooked shells.
- Stuff each shell full with the meat mixture (keeping in mind it will shrink as it cooks):
- Cover the whole thing with the rest of the pasta sauce:
- Top with the rest of the cheese and then (optionally) sprinkle the top with extra basil or an Italian herb blend (or both!)
- Bake for about 40 minutes, or until cooked through:
- Serve hot!