Having grown up in the Midwest, I am a meat and potatoes girl all the way. Shortly after we were married my husband noted, “You eat a lot of red meat.” I took that as a hint, so I cut red meat down to once a week and began cooking more chicken and pork.
What can I say? I’m a carnivore.
That’s not to say I don’t enjoy an occasional vegetable dish. I make a killer veggie pot pie. And when I began my low sodium diet, I discovered this yummy dish…
1 onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 (8-ounce) package mushrooms, sliced
1 red bell pepper, chopped
1 green bell pepper, chopped
¼ cup chopped fresh basil
1 tablespoon fresh thyme
½ cup sour cream
½ cup low-sodium ricotta cheese
2 tablespoons lemon juice
1 cup shredded Swiss cheese
1 (12-ounce) box extra large pasta shells
1 (8-ounce) can no salt added tomato sauce
1 teaspoon dried Italian seasoning
Preheat oven to 350°
Cook and stir onion and garlic in olive oil until light brown
Add mushrooms; cook and stir until liquid evaporates
Add bell peppers; cook 4 minutes
Remove from heat; stir in basil and thyme
Add sour cream, ricotta, lemon juice and cheese; set aside
Cook shells in boiling water until al dente
Stuff shells with vegetable mixture
Mix tomato sauce and seasoning; pour into 2-quart baking dish
Top with shells
30 to 40 minutes
I’m going to be honest; this recipe is quite a bit of work, and there’s a lot to clean up afterwards. But it is delicious. We love it, and it has become a meal I serve regularly.
NOTE: The first time I made this recipe, there wasn’t nearly enough tomato sauce for our liking, and it was very bland. So the next time, I purchased a jar of Prego Heart Smart sauce. It was low enough in sodium to fit within my limit, and the dish was much tastier. Also, I poured it on top of the noodles, not under them.
This recipe comes from the KNACK© Make It Easy Low Salt Cookbook, Morris Book Publishing, LLC, 2010