Prep 30 mins
Cook 25 mins
These lovely shells have a great presentation for dinner parties. I use a sausage/ham-like meat substitute in the filling, and meat lovers rarely notice the difference! If you'd like, you can substitute real ham, sausage, prosciutto, or pancetta. Note: I use a oil substitute for the butter like Smart Balance.
- 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
- 1⁄4 cup parsley
- 1 tablespoon butter
- 2 garlic cloves, minced
- 1⁄2 cup half-and-half
- 1⁄2 cup milk
- 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 375°F 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.