gluten free stuffed shells with herbs

I don't usually splurge on 'specialty' gluten free pastas, I stick to the basics: spaghetti, linguine, and occasionally elbows, but when a local health food store closed recently, I had the chance to try out all sorts of fun gluten free pastas, and one was Tinkyada's brown rice pasta shells. At a steep 60% off, I stocked up on a few boxes. And my first challenge? stuffed shells! I had ricotta on my grocery list for months and I finally had the right shells to use it on.

for the size of these shells, they took only slightly longer than other Tinkyada pastas to cook. they came out to a great consistency, not too sticky or tough, and not a single one tore in the boiling/draining/colander process. hoorah! and I was even more satisfied with the end result! shells still in tact, tomato sauce gently bubbling, and all the cheese melted to heck.

I'm a happy lady with this one.

gluten free stuffed shells with herbs

• 1 box Tinkyada's brown rice pasta shells
• 2 c ricotta cheese
• 8 oz mozzarella cheese
• 1/4 c parmesan cheese
• 1 egg lightly beaten
• 1/4 cup spinach
• 1 tsp minced or powdered garlic
• 1 sprig fresh rosemary
• 1 sprig fresh oregano

               preheat oven to 350 degrees fahrenheit
               cook pasta shells according to directions, drain and set aside           
               combine in bowl parmesan, cottage cheese, half of mozzarella, egg, garlic, and half of herbs
               spread 1/3 of tomato sauce on the bottom of a small baking dish
               stuff shells with cheese mixture and place on dish close together, open side up
               top with remaining sauce, herbs, spinach, and mozzarella cheese
               bake for 20-25 minutes or until bubbly

enjoy!

x danielle