• 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