Bean-Stuffed Shells
Ingredients of Bean-Stuffed Shells
Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Jumbo shell pasta 24 24 Tomato pasta sauce 2 cups 500 mL Half-and-half cream 1/2 cup 125 mL Fresh spinach leaves,lightly packed 4 cups 1 L Can of navy beans,rinsed and drained 19 oz. 540 mL Ricotta cheese 1 cup 250 mL Basil pesto 1 tbsp. 15 mL Grated lemon zest 1 1/2 tsp. 7 mL Garlic powder 1/2 tsp. 2 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL Grated Parmesan cheese 1 cup 250 mLHow to Bean-Stuffed Shells
Combine water and salt in Dutch oven. Bring to a boil. Add pasta shells. Boil, uncovered, for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain.
Combine pasta sauce and cream in small bowl. Spread 1 cup (250 mL) sauce mixture in bottom of greased 9 x 13 inch (22 x 33 cm) baking dish.
Put next 8 ingredient into food processor. Pulse with on/off motion until smooth. Spoon into large resealable freezer bag with piece snipped off corner. Pipe into pasta shells. Arrange in single layer over sauce mixture. Pour remaining sauce mixture over top.
Sprinkle with Parmesan cheese. Bake, covered, in 350 F (175 C) oven for 20 minutes until heated through and cheese is bubbling. Bake, uncovered for another 20 minutes until cheese is browned. Makes 24 stuffed shells. Serves 4.
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