Ener-G Small Shells in Southwestern Sauce


Prep time45 minutes
CategoryMain Dishes
Free Ofgluten wheat dairy yeast egg nut


Ener-G Small Shells in Southwestern Sauce


1⁄4cupDry Sherry
1tspOlive oil
1tbspFresh Garlic (Minced )
1⁄4cupMinced Shallots
4eaOil-packed sun-dried tomatoes (Drained and coarsely chopped)
2tbspPickled Whole Jalapeno Peppers (Finely chopped )
2eaLarge Ripe tomatoes (Seeded and coarsely chopped)
1⁄2lbEner-G White Rice Small Shells
2tbspFresh Parsley (Chopped)
2tbspFresh Basil (Chopped)


Heat sherry and oil to bubbling in a heavy skillet over medium-high heat. Add garlic and shallots and saute for 3 minutes, stirring. Add sun-dried tomatoes, jalapeños and regular tomatoes. Reduce heat to low. Cook, stirring occasionally for 20 minutes. While sauce simmers, bring a large pot of water to a boil and cook Ener-G White Rice Small Shells 3-5 minutes, or until tender. Stir often to prevent sticking. Drain pasta well. Rinse briefly with hot water to remove excess starch. Drain again. Add pasta to sauce in skillet, sprinkle with basil and parsley. Toss well with sauce and serve immediately