Since I became lactose intolerant, I have worked hard to come up with recipes for our family that are tasty and easy to make. It’s not an easy challenge, but over the last 10 months I have started to step outside the box and try new things. This means coming up with my own recipes since most of the ones I have tried that I’ve found online were either complete failures or very bland.

That being said, I’ve decided to share these recipes with the world through the use of my blog in hopes that someone else will be helped! So, here is my first recipe! Woo!

Stuffed shells were always Matt’s favorite meal that I made…but I always got sick after eating it…and now I know why. My old recipe was loaded with cheese of all kinds. Probably the worst possible thing something in my shoes could eat. I have avoided making this dish for many months now because I just couldn’t think of a way to make it without cheese that would still be tasty. After making a few different italian dishes without cheese, I decided I would get back on the wagon and try to make something dairy free that was Italian on my own.

I have been making stuffed peppers with italian style turkey sausage for years now and this gave me a great idea…why not stuff the shells with this instead of cheese?

So, that’s what I did. The results were tasty and you couldn’t even tell that it was lactose free! The bonus for this recipe is that you can cook half of your meal with cheese on top for those family members who are not lactose free and it doesn’t affect your meal at all.

Lactose Free Stuffed Shells


1 box jumbo pasta shells
1 tablespoon olive oil
1 lb italian turkey sausage
2 garlic cloves – minced
1 small onion – chopped
1 jar pasta sauce (or homemade sauce if you have some)
1 bunch of spinach
2 tablespoons chopped basil

shredded soy cheese (for topping)
shredded mozzerella cheese (for topping)

  1. Warm your oven to 350 degrees.
  2. Cook jumbo pasta shells according to directions. Make sure not to overcook them or they will break. I usually put a little olive oil in the water to make sure that they don’t stick together after I drain them.
  3. Heat oil in a large pan. When the oil is warm, remove the sausage casing and crumble the meat into the pan. Cook until brown.
  4. Add garlic and chopped onion and cook together until fragrant.(About 3-5 mins)
  5. Add about 1/4 the jar of pasta sauce to the mix along with the spinach (torn into pieces) and chopped basil. Cook for another minute.
  6. When your mixture is done, spoon into individual shells to fill.
  7. Spoon 1/4 of your sauce into a 9×13 glass baking dish and spread across the bottom. Line with the filled shells and top with the remaining sauce and soy cheese (or regular cheese for family members who are not lactose intolerant.
  8. Cover with foil and bake in the oven for an additional 30 mins.

I hope you all enjoy my first Lactose Free Recipe! Check back for more in the future.

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