Vegetarian Stuffed Spinach Shells

Name: 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; 12 cup half-and-half; 12 cup milk

12 ingredients

13 steps

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
12 cup half-and-half
12 cup milk

Directions

1

Sauce: Saute garlic in butter.
2

Add 1/2 C half-and-half, and 1/2 C milk (do not use skim/nonfat) and simmer.
3

Add 2 C parmesan, parsley, season to taste.
4

Turn heat down to low.
5

Stir until combined.
6

Preheat oven 375F Prepare a lightly buttered baking dish.
7

Boil the shells about 8-10 minutes.
8

Stuffing: Saute meat substitute in olive oil about 5 minutes.
9

Remove from pan.
10

Add spinach (squeezed dry of liquid), ricotta, 1 C parmesan, pepper to cooked meat substitute.
11

Stuff shells with spinach mixture, and place in baking dish.
12

Pour cream sauce over top of shells.
13

Top with parmesan cheese, and bake about 25 minutes until golden.