Two Tone Stuffed Shells
Two Tone Stuffed Shells
Ingredients:
Method:
Saute onions in olive oil in medium skillet until they become translucent.
Remove from heat, and cool.
Pour some sauce on the bottom of pan to cover lightly.
Cook the shells in a large pot of boiling salted water until slightly softened, but still very firm to the bite. Rinse with cold water.
Using a slotted spoon, transfer the shells from the pot to a baking dish. Set aside.
Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, cream cheese and parsley. Add the onion and garlic powder, oregano and mix them together.
Preheat the oven to 350 degrees F.
Using a tablespoon, fill the shells with the combination of cheeses. I had to add an egg to the cheese to get a better consistency.
Arrange your shells tightly in your baking dish.
Spoon more red sauce on top of pasta but do not smother it.
Make white sauce. Melt two tablespoons of margarine or butter in saucepan.
Add two tablespoons of brown rice flour and mix with the melted margarine.
When they are well combined, add 1 cup of milk. Keep stirring this until thickened.
Then add 1/4 cup shredded cheese. I used mozzarella.
Turn off flame and ladle white sauce on top of red sauce. Red sauce will be peeking out in several places.
Top with a layer of Parmesan Cheese
Bake until bubbly and hot, about 30 minutes.
Relax and enjoy,
