Veggie Stuffed Shells
Filled with spinach, mushrooms, garlic, and herby goat cheese, these stuffed shells are satisfying, exciting, and more nutrient dense than the original.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wine4food.com.
Cooking tools:
- Oven
- Stove
- Pot
- Skillet
- Baking dish
- Braiser
- Colander
- Grater
- Chef's knife
- Cutting board
- Wooden spoon
- Spatula
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- olive oil
- 1 yellow onion, diced
- 2 cloves garlic, thinly sliced
- 2 anchovy fillets
- 1 teaspoon red pepper flakes
- 1 28 oz can tomato puree
- Kosher salt
- Freshly ground black pepper
- 1 box dry shell pasta
- 2 cloves garlic, minched
- 3 shallots, diced
- 2 8oz container mushrooms
- 1/2-1 cup dry white wine
- 2 bags frozen spinach, thawed and drained
- 1 6oz package herbed goat cheese
- freshly grated parmesan
- fresh basil
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