Pasta is pretty tricky for diabetics - which stinks because I like pasta. What's not to like?
It is cheap, quick, filling, and tasty.
But it is super high in carbohydrates and notorious for causing blood sugar spikes. I have not experimented with the whole wheat pasta but have read several mixed reviews.
Pasta is merely a vehicle for sauces and cheeses, so it makes sense that other things could be used as this vehicle. Spaghetti squash and zucchini are frequently substituted for pasta. A quick internet search yields several recipes and tips for cooking with spaghetti squash and zucchini.
I plan on trying one of these alternatives in February. It may take me until then to figure out a way to sneak this past Joel.
Although I ended up not making this on Sunday, I decided I would go ahead and post the recipe. It is, like most pasta dishes, simple, quick, and filling - but not necessarily that cheap because of all the cheeses involved.
Stuffed Shells in Marinara
1 1/2 jars of spaghetti sauce
1 pkg. jumbo pasta shells
2 small or 1 large tub of ricotta cheese
1 cup grated Parmesan cheese
2 eggs, slightly beaten
1/4 cup chopped parsley
1/2 tsp. salt
1 lb. shredded mozzarella cheese
Pepper to taste
Cook shells al dente according to package directions - being sure to add salt to the water. Drain.
In large bowl combine ricotta, Parmesan, 1/2 of the mozzarella, eggs, parsley, salt and pepper.
Pour ample amount of sauce into bottom of 13 x 9 pan. Stuff cooked and drained shells with cheese mixture. Arrange stuffed shells on top of sauce.
Pour remaining sauce over shells. Sprinkle remaining mozzarella over the top. Cover with foil. Bake at 375 degrees for 30 minutes or until bubbly.
Stuffed Shells Florentine -
Add 1 pkg. of frozen chopped spinach, thawed and drained to cheese mixture. Yummy!
Stuffed Shells with meat sauce -
Just add 1 lb. browned and seasoned ground beef to spaghetti sauce.