Saturday, March 12, 2011

Tomato Basil Shells with Turkey Meatballs

I think I like the look of this clean recipe mainly because of its use of perlina mozzarella. These will add a creaminess to the sauce once they soften from the heat of the sauce...and the dish is visually very pretty.

Original recipe isn't the Cleanest, so I've tidied it up a bit.

Tomato Basil Shells with Turkey Meatballs 

  • 1/2 lb shell-shaped organic whole wheat pasta
  • Homemade tomato sauce or if you allow yourself, 1 14.5-oz can Muir Glen Diced Tomatoes with Basil and Garlic ( note Muir Glen is an organic sauce, but it does have some "extra" ingredients. )
  • 1/2 cup fresh basil, chopped
  • 1/2 cup Perline organic mozzarella (pearl size) - Note: If you can't find perline, use regular organic block mozzarella cut into small pieces. 
  • 12 precooked turkey meatballs, heated and halved - Note: Not the kind in the frozen food section. Those are incredibly unclean. Please make your own!
  • sea salt and ground pepper
  • crushed red pepper

1. Cook pasta according to directions on package
2. While the shell pasta is cooking, stir together the tomato sauce, basil,  meatballs, salt, pepper and a sprinkle of crushed red pepper.
3. Just before serving over pasta, add mozzarella to the sauce so they are still round shaped when served.