Hello World Turtle Day

World Turtle Day is celebrating its 4th birthday. Established in 2020 by the American Tortoise Rescue, a non-profit organization dedicated to protect our turtles while educating the public. Turtles belong in the wild, with the exception of a chosen few who act as ambassadors around the world.

It seems to be human instinct to feel the need to protect something once we’ve gotten to know it. Elephants, dolphins, zoo animals of every kind. Turtles should not be kept in a child’s bedroom in a bowl with a plastic plant. We didn’t know any better when I was a child and everyone kept a turtle at some point. Today we do. We understand our role as stewards of God’s creations big and small.

That is not to say we should all become vegetarians or that eating animals is bad. Killing for the sport of killing and wasting the gift of that animal’s life is bad. Hunting for food, for clothing, to help thin the herd by removing the sickly, those reasons are sound. Gutting a fish just to toss it back in the water is disturbing. While today is all about the turtles, we need to be mindful of all God’s creations that share this planet with us. Everything is filled with life – even the oceans, rivers and streams are filled with abundant life. Hey, maybe that’s what those Mega Evangelists need to be preaching about – not an abundant life of fat bank accounts, but an abundant appreciation for the beauty that God surrounds us with every day.

Today is all about turtles. And since turtles live in a shell, I thought Pasta Shells would be a little twisted but still a great idea for tonight’s supper. Hope you enjoy.

Italian Stuffed Shells in a Beefy Tomato Sauce
14 Jumbo Pasta Shells
1/2 Yellow Onion
2 Garlic Cloves
1.2 lb Ground Beef
1/4 cup Hot Water
3/4 cup Beef Stock
6 oz Tomato Paste
Italian Seasoning to taste
1 (15 oz) can Diced Tomatoes
1 large Egg, lightly beaten
1 cup Ricotta Cheese
2 cups shredded Mozzarella Cheese, divided
1/2 cup grated Parmesan Cheese

Bring a pot of salted water to a boil. Cook Pasta Shells according to package directions, about 9 minutes. Drain shells, place upside down on paper towels to cool until ready to fill.

While the pasta cooks, cut onion from root to tip. Reserve half for another purpose. Peel and dice remaining half. Peel and mice garlic, set aside.

In a skillet, cook beef, onion and garlic over medium heat, crumbling beef as it browns. Drain well. Stir in the water, beef stock, tomato past and Italian seasoning. Reduce heat, simmer uncovered for 15 minutes to thicken. Add diced tomatoes, continue to simmer until ready to use.

Heat oven to 350 degrees. Spray a casserole dish with cooking spray, set aside.

Lightly beat egg in a mixing bowl. Add Ricotta Cheese, 1-1/2 cups Mozzarella Cheese, Parmesan and Italian Seasoning to taste. Stuff shells with the cheese mixture, about a teaspoon or so per shell. Arrange shells in the prepared casserole dish.

Spoon meat sauce over the shells, spread out evenly. Cover with foil and place in the oven to bake for 30 minutes. Remove from oven, uncover and sprinkle with remaining Mozzarella Cheese. Return to oven for about 3 minutes or so for the cheese to melt.

Serve with a simple salad and warm garlic bread.

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Fear not when a man grows rich,
when the wealth of his house becomes great,
For when he dies, he shall take none of it;
his wealth shall not follow him down.