This past week's "make ahead meals" included stuffed shells. I'd be lost without these easy oven meals that I can prep on the weekend!
Weeks ago I found this "grand shell" Tinkyada pasta at some co-op besides my own. Maybe Valley Natural Co-op? Can't remember! We love stuffed shells, but haven't made them in quite a while because that'd be really mean to Mike. So I was thrilled to find some gluten free ones- especially Tinkyada brand, because that's our favorite brand.
I very loosely followed Lucinda Scala Quinn's recipe from November's Living. Basically, I just liked her idea of adding raddichio or cabbage to the shell mixture. Great way to get more greens! I would usually have just used spinach, but I used both spinach and savoy cabbage and it was great. My favorite shell filling is the cashew ricotta from Veganomicon. And, of course, homemade tomato sauce- This was my first jar from this year's batch- Yum!
And because I love Tinkyada pasta so much, here's a picture of our cat, Trouble Tinkyada. She likes yarn.
Another easy meal in my lunchbox this week was roasted carnival (or maybe acorn) squash with balsamic vinegar. I paired this with all sorts of other veggies and soups in my lunches this week.
It's especially good cold with toasted walnuts and greens on top- Like a squash salad bowl.
I scooped some of this squash out of the peel tonight and added it to a hot skillet with leftover green beans and Tofurky Italian sausage. Sounds a little weird, but it was amazing! I will definitely be repeating that combination- sweet squash and spicy sausage with slightly crunchy green beans. Wish I had more squash right now...