This dish was inspired by my Great-Great Aunt Olive’s “Stuffed Shells” recipe. I never met her, but I used to make her stuffed shells all the time. Then when we switched to whole foods I quickly learned that it’s nearly impossible to find whole-wheat jumbo pasta shells for some reason. So here is her recipe, re-invented into an even quicker and easier lasagna version. I hope your family enjoys it as much as mine does, and here’s a tip…make this dish in advance and either freeze or refrigerate the casserole prior to the baking step for an easy dinner!
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