Stuffed shells with spinach basil pesto

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2

1)Stuffed Shells:

1 12-ounces package of jumbo pasta shells

2 cups roasted eggplant

3 cloves roasted garlic

1 cups chopped seitan

1/2 cups roasted onion

1 cups roasted summer squash

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried rosmary

salt and pepper to taste

2)Spinach Basil Pesto:

1/2 cup cashews

1 cup fresh basil

2 cup fresh spinach

3 cloves garlic

1/4 cup extra virgin olive oil

1 teaspoon lemon juice

salt to taste


  • 1)Stuffed Shells:
    Cook the shells as directed. Puree the eggplant, garlic, and summer squash. Add the seitan and pulse until small, but still a little chunky. Mix in the spices to taste. Drain shells, and let cool enough to handle. Use a spoon to fill with the mixture.
  • 2)Spinach Basil Pesto:
    Process the cashews until you get a crumble. Put everything else in and puree until it becomes a smooth sauce.


Stuffed Shells with Spinach Basil Pesto, photo 1Stuffed Shells with Spinach Basil Pesto, photo 2Stuffed Shells with Spinach Basil Pesto, photo 3

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