Ingredients

The following ingredients have 14 Servings
  • 8 jumbo shells
  • 24 oz marinara 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
  • 1 cup marinara sauce
  • 1 cup Alfredo Sauce
  • 2 Tbsp pistachio (finely ground)

Instruction

  • 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 marinara sauce
  • Arrange the stuffed shells in the Dutch oven
  • Put all the remaining marinara 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