Overhead view of stuffed shells in rosa sauce

Stuffed Shells

Stuffed Shells made with vegan cream cheese, spinach and pistachios
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 Servings
Calories 300kcal
Author Healing Tomato


For the Rosa Sauce


  • Preheat oven to 400°
  • Cook 8 pasta shells according to instructions
  • Use a strong bottom pan and heat it on low for 30 seconds before adding the garlic
  • Add baby Spinach to the pan with the stems cut off. Do not stir
  • While the spinach is cooking, add pistachio shells, lemon pepper, rosemary, parsley, nutmeg and oregano to a food processor
  • Grind them to almost powder form
  • The spinach should be cooked to half its size, so, stir to mix garlic
  • Add vegan cream cheese to the pan
  • Gently work in the cream cheese with the spinach until smoothly blended
  • Add the pistachio mixture to the cream cheese mixture
  • Mix everything together and let it cook for about 1 minute on low heat
  • Stuff the 8 shells with this spinach and cream cheese mixture
  • Set aside any of the leftover stuffing
  • In a Dutch oven, add a very thin layer of Bertolli® Organic Traditional Tomato & Basil Sauce
  • Arrange the stuffed shells in the Dutch oven
  • Put all the remaining Bertolli® Sauce in the pan. Cover the shells
  • Add the remaining stuffing in between the gaps
  • Top with the panko breadcrumbs
  • Close the lid and place the Dutch oven in the preheated oven
  • Cooke for 20 minutes and then turn off the oven
  • Leave the Dutch oven inside for another 10 minutes

To Make the Rosa Sauce

  • Heat a medium sauce pan
  • Add the Alfredo and Tomato sauce to it
  • Add the ground pistachio
  • Heat for 3 minutes and then turn it off
  • Layer a plate with the Rosa sauce
  • Top with the stuffed shells
  • Garnish with parsley and serve


- Be sure to drain all the water from the cooked pasta shells before stuffing them


Calories: 300kcal