I don’t know how many folks out there deal with food allergies. We do and it can be significantly disruptive to your cooking style when the initial diagnosis comes your way. Over the past 3ish years, we have learned to deal with the allergies, avoiding what we need to. For us, that meant we had to learn to cook completely different that we had been.
One thing that has been hardest is to figure out different ways to cook the things we always loved, especially pasta. No tomatoes and no cow’s milk means that so many, many recipes are out. So, I have been working on different things we can eat. Tonight was a good one – goat cheese and spinach stuffed shells.
Here are the basics that you will need (you’ll have to forgive my “about” measurements; it’s just how I cook!):
large pasta shells – (ours are egg free) – one 12 oz box
fresh spinach – about 4 cups (3 huge handfuls, chopped up small)
Pecorino Romano – about 1/2 cup
crumbled goat cheese – one 4 oz container
goat cheese that can be grated – this is Chevrette mild goat cheese – about 1/2 cup grated
almond milk – about 2 cups
flour – about 2 tablespoons
margarine – about 2 tablespooons
olive oil (or canola oil) – about 2 tablespoons
nutritional yeast – about 2 tablespoons (2 big pinches) – optional
diced onion – 2 tablespoons (optional)
minced garlic – 2 cloves (optional)
salt and pepper – to taste
1 – Cook the shells according to the package directions.
2 – Prepare the filling: Chop up the spinach. Add the Pecorino Romano and the crumbled goat cheese. Mix. Stuff the shells with this. Lay them in a baking dish.
3 – Preheat the oven to 350 degrees.
4 – Prepare the sauce: Put the margarine and olive oil in a sauce pan and heat. If desired add a couple of tablespoons of diced onion and a teaspoon of fresh garlic. Saute those for a minute or two, until the kitchen smells really good! Add the flour and cook, stirring constantly, for about 2 minutes. The mixture should be a wet paste at this point. Slowly add the almond milk, stirring the whole time to prevent lumps. After the milk is in, add the nutritional yeast, the grated goat cheese, and salt and pepper to taste. Once it is all mixed up, pour it over the stuffed shells in the baking dish. Cover with foil and bake until hot.
This was a hit with everyone in the family. We served it with some frozen veggies that we steamed in the microwave. Bonus – it made enough for leftovers for about 3 of us! Garlic bread would also be yummy with these.
Hope you enjoy this dish with your family. At Home.