Vegetarian Stuffed Spinach Shells
Ingredients
- 16 ounces pasta shells ⓘ
- 1 -2 tablespoon olive oil ⓘ
- 1 cup finely chopped* soy protein ⓘ
- 24 ounces frozen spinach, thawed and squeezed dry
- 15 ounces part-skim ricotta cheese ⓘ
- 3 cups shredded parmesan cheese ⓘ
- 1 teaspoon black pepper ⓘ
- 14 cup parsley ⓘ
- 1 tablespoon butter ⓘ
- 2 garlic cloves, minced ⓘ
Instructions
- Sauce: Saute garlic in butter.
- Add 1/2 C half-and-half, and 1/2 C milk (do not use skim/nonfat) and simmer.
- Add 2 C parmesan, parsley, season to taste.
- Turn heat down to low.
- Stir until combined.
- Preheat oven 375F Prepare a lightly buttered baking dish.
- Boil the shells about 8-10 minutes.
- Stuffing: Saute meat substitute in olive oil about 5 minutes.
- Remove from pan.
- Add spinach (squeezed dry of liquid), ricotta, 1 C parmesan, pepper to cooked meat substitute.
- Stuff shells with spinach mixture, and place in baking dish.
- Pour cream sauce over top of shells.
- Top with parmesan cheese, and bake about 25 minutes until golden.
Nutrition & Diet Analysis (per serving)
903
kcal
45% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).