Stuffed Shells

I knew I had to make these, it’s been a long time since I’ve had shells and Ginny had me at broccoli. It did take some time to make only because I’m one of those people who do not like store bought sauces. I like making mine “fresh” even if I do cheat and use canned crushed tomatoes. It’s winter here and produce is so damn expensive. I will make more sauce in the summer with fresh tomatoes so I can freeze some for winter. If you are interested in a really good pasta sauce check this one out by Laura Theodore. I don’t add the wine, but I’m sure it would give it a little something extra (not that it needs it).

Now back to  Ginny’s shells. I used tofurky, as I realized my field roast sausage expired. Which still makes me mad, as it’s not cheap. Oh well…. Used daiya cheeze, but I’m sure follow your heart fiesta blend would shine here. I didn’t add mushrooms, because I’m not a big fan. And I didn’t blanch the broccoli as I knew it would cook in the pasta sauce, and I like a little crunch. Other than that I followed the recipe (trust me, use field roast as those sausages add extra flavor, I find tofurky to be on the bland side, my sauce was flavorful, so it made up for the lack of spices missing from the sausage).

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Would I make these again? Heck to yes!!!!!! Only like I said before, I will use field roast and follow your heart. I would also make the pasta sauce the night before, to make this an easier dish to put together. But 110% worth the time, and ummm….. the mess I made.

 

What do you like putting in your shells? Let us know, post a comment, and if you like what you’ve read- share it with your friends via social media. They might even make you some 😉

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