Overhead view of stuffed shells in rosa sauce
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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

Ingredients

For the Rosa Sauce

Instructions

  • 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

Notes

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

Nutrition

Calories: 300kcal