Say Shell-O to your new fave weeknight pasta bake! Get your veggies in with these giant cheese and "green stuff" stuffed Spinach and Artichoke shells.
Dairy-Free Spinach & Artichoke Stuffed Shells
Product
Artichoke & Herb
Servings
1 Serving
Total Time
30 Mins
Say Shell-O to your new fave weeknight pasta bake! Get your veggies in with these giant cheese and "green stuff" stuffed Spinach and Artichoke shells.
Ingredients
Shells
- 1 pack of shells-410 grams
-
1/2 wedge Nuts for Cheese™ Artichoke & Herb, room temperature
- 3-4 tbsp milk of choice
-
1/2 cup shredded cheese, or frozen grated Nuts for Cheese™ to top
"Ricotta" filling
-
1/2 wedge Nuts for Cheese™ Artichoke & Herb, room temperature
- 1/2 block of silken tofu
- 1/4 cup chopped & steamed broccoli
- 1/2 tbsp minced fresh oregano
- 2 tbsp minced fresh parsley
- 2 tbsp minced fresh dill
- 1 handful of spinach, chopped finely
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 dash sea salt
Directions
- Mix the "ricotta" filling in a large bowl until thoroughly combined.
- Preheat oven to 375F.
- Cook the shells al dente, according to the package instructions. Be careful not to overcook as they will also be baking in the oven.
- Line a 9x9 baking dish with spinach.
- Once cooked and cooled, stuff the shells with the ricotta filling and place on the spinach lined baking dish.
Mix the remaining Nuts for Cheese™ with milk until creamy and smooth. Be careful to only add 1 tbsp of milk at a time to ensure the right consistency.
- Pour the cream over top of the stuffed shells and then top with cheese.
- Bake for 20 minutes, cool and serve.
