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Vegetarians & Meat-Lovers: Split Table RecipesAuthor: Julie Hoag
Is your family composed of vegetarians and meat-eaters? Do some of those in your family only go for meatless portions while others love meat? Do you want to feed both vegetarians and meat-eaters easily at the same time? Well, if so, your situation is just like my family's. My name is Julie Hoag, and yep, I'm the vegetarian in a family of meat-lovers. I've had to learn to cook for both types of diets for every meal for the last 27 years so I've had a lot of experience. It's not as hard as you'd think to cook to accommodate both types of diets, but it does take paying attention to detail, thinking outside the box, and a bit of extra work, but less work than being a short-order cook. But the good news is that it's very possible to do! In this podcast, I will share tips, advice, and recipes to help you feed your varied diet family better with less time, with one recipe. Copyright starting 2022 and all rights reserved Julie A Hoag Julie Hoag Writer LLC NO AI TRAINING OF THIS PODCAST IS ALLOWED WITHOUT PERMISSION FROM THE PUBLISHER. Language: en-us Genres: Arts, Food, Health & Fitness, Nutrition Contact email: Get it Feed URL: Get it iTunes ID: Get it Trailer: |
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Hybrid Meal Extra Creamy Stuffed Shells Comfort Food Recipe
Episode 2
Thursday, 13 November, 2025
Send us a textSeason 4, Episode 2: Comfort food! Fall and winter are yummy times to indulge in comfort food dishes. This stuffed shells recipe is very creamy and tasty! It is easy to make recipe with common ingredients, and you can change up the flavor easily by switching to a different brand of sauce. This is a simple way to make a hybrid meal by offering the meat on the side. My family loves this recipe! I hope you do too! Serve with garlic bread and a crisp salad. Great as a leftover. Enjoy Minnesota cooking!#vegetarian #meatless #pasta #comfortfood #recipes #cooking #minnesotaIngredients:12 oz pasta shells1/2 Tbsp kosher salt6 oz Parmesan cheese, grated or shredded15 oz Ricotta cheese8 oz cream cheese block, softened1 egg2 cloves garlic, minced1 Tbsp fresh parsley chopped (or 1/2 Tbsp dried parsley leaves)3/4 cup fresh basil leaves chopped or 1 1/2 tsp dried1/2 tsp fresh ground pepper (or just black pepper)32 oz marinara sauce (or two 24 oz jars, and reserve a portion for covering meatballs on the side...best if offering meatballs on the side)6 oz shredded mozzarella cheesedesired amount of meatballs if making it for meat eaters too (optional)Instructions:Preheat oven to 350 degrees.Cook pasta according to the instructions on the package.Spray 9x13 inch glass baking dish with cooking spray.Spread some marinara sauce across the bottom of the pan to coat it.Let pasta shells cool so you can handle them. Pull out a few to cool on the side as you fill others.Combine cream cheese, ricotta cheese, egg, Parmesan cheese, garlic, parsley, basil, salt, and pepper. Stir together well.Spoon cheese mixture into shells, about a teaspoon or two.Lay the stuffed shells in the pan on top of the sauce. Fit them all in snuggly. Top with marinara sauce and shredded mozzarella cheese.Cover with sprayed tin foilCook for 25-35 minutes, remove the tin foil to melt cheese. It's done with the cheese is melted and sauce is bubbling on the sides.My Cookbook:One Dish Two Diets Split Table Recipes Cookbook https://storyoriginapp.com/universalbooklinks/36b9ce90-6b57-11ec-837f-8f2460b6a963Support the showVisit my website: https://www.juliehoagwriter.com/Music by Young Presidents, "So Excited".Copyright Julie A. Hoag Julie Hoag Writer LLC 2022-2025
