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
• 1/4 cup parsley
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1/2 cup half-and-half
• 1/2 cup milk

Directions

1. 1

   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.

2. 2

   Preheat oven 375. Prepare a lightly buttered baking dish.

3. 3

   Boil the shells about 8-10 minutes.

4. 4

   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.

5. 5

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

6. 6

   Pour cream sauce over top of shells. Top with parmesan cheese, and bake about 25 minutes until golden.