My kids are weird, they don’t really care for lasagna but they love the big stuffed shells made with all the same ingredients. They also like Kale Chips, Roasted Cabbage with Cheese Sauce and will duke it over roasted cauliflower, they are definitely my kind of kids. Leaving the meat out was no biggie but I went farther and left out most of the mozzarella and added in one more egg, more spinach, some snipped up kale and lots of basil. The result were amazingly delicious vegetarian stuffed shells that the whole family loved.

Vegetarian Stuffed Shells
one box of large shells-about 35 shells
16 ounce carton of ricotta
1 cup mozzarella
3 eggs
1/2 market bunch of fresh spinach, washed, dried and stems removed
2 large kale leaves, washed, dried, stems removed
handful of fresh basil – sub in dried basil to taste
6 cups vegetarian pasta sauce, your own creation or store bought
1/4 cup or more shredded or grated Parmesan cheese

use 2 9X13 pans

prepare the shells according to package directions
meanwhile mix the ricotta, mozzarella and eggs, set aside
snipped all the washed greens into small bite sized pieces, roughly 1 inch or so
mix 3/4 of the greens with ricotta and set the rest aside
bring the spaghetti sauce to a simmer, add the leftover greens and reduce to low
when the shells are done drain and rinse
now it’s time to stuff the shells
stuff each shell with the cheese mixture and place in a 9X13 pan,
divide shells evenly between the two 9×13 pans
if you have cheese leftover divide it between the stuffed shells until it is gone
spoon the sauce around and lightly over the shells evenly
cover the pans with foil, bake in a 350 degree oven for 35 minutes
remove from the oven, remove foil and sprinkle evenly with the Parmesan cheese
let the shells rest for 10 minutes before serving

Peace and Love–