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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
300
kcal
Author
Healing Tomato
Ingredients
8
jumbo shells
24
oz
Bertolli® Organic Tomato and Basil Sauce
2
Tbsp
extra virgin olive oil
4
cloves
garlic
shredded
6
oz
baby spinach
stems removed
8
oz
vegan cream cheese
1/4
cup
pistachios unsalted
shelled
1.5
tsp
lemon pepper
1/2
tsp
nutmeg
1
sprig
curly parsley
or 1/2 tsp dried parsley
1
tsp
rosemary
1.5
tsp
oregano
1/4
cup
panko breadcrumbs
For the Rosa Sauce
1
cup
Bertolli® Organic Tomato and Basil Sauce
1
cup
Bertolli® Organic Alfredo Sauce
2
Tbsp
pistachio
finely ground
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:
300
kcal