Gluten-Free Stuffed Pasta Shells

Some of you may have saw my tweet the other night about Casey making gluten-free stuffed shells for me and I wanted to share a photo of them.  These are really good.

Gluten-Free Stuffed Shells

Gluten-Free Stuffed Shells


  • 1 box of Tinkyada Brown Rice Grand Shells Cooked
  • 4 cups ricotta cheese
  • 2 cups mozzarella cheese
  • 3/4 cup parmesan cheese
  • 3 eggs
  • 1 Tbsp chopped parsley
  • 3/4 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 cups favorite pasta sauce

Cooking Temp and Time: 350F for 35 mins


Celiac Support Group Meeting

Tonight was my first time attending the State College Celiac Support Group.  I am just so excited to see a local group is now present because the next closest group is in Harrisburg, PA and that is just too far to drive.

Heidi Watson is the group organizer / contact person.  Kudos to her for getting the local support group started!  I enjoyed the meeting agenda.  I especially enjoyed the meeting’s inclusion of two local business owners: Natures Pantry Owner and Corrinado’s Pizza Owner. Continue reading


Gluten-Free Chicken Alfredo and French Bread

Tonight Casey requested her favorite pasta dish, Chicken Roasted Garlic Alfredo w/ broccoli.  Casey also requested some kind of bread to accompany the pasta dish.  Hmm, I pulled out my favorite gluten-free cookbook (“Gluten-Free Baking Classic”) and made the French Bread recipe.  This took awhile (10 mins prep time and 25-30 mins cook time.  This was my first time making this recipe.  I didn’t let the bread rise as much as the recipe called for, but that sure didn’t affect the end result, yummy.   Continue reading


Gluten-Free Macaroni and Cheese

Tonight I made Gluten-Free Macaroni and Cheese for the family.  Spoiler: unfortunately I forgot to take a photo of the finished product.  I use Betty Crocker’s recipe and convert it to a gluten-free recipe using the following substitutions:

The other substitution that I make is to use half sharp cheddar cheese and half Monterey Jack. This recipe when converted over to a gluten-free version tastes just as good as the original.  Give it a try and enjoy it.