Wednesday, November 2, 2016

Stuffed Shells with a Crunch

A crunchy blend of "autumn" lentils and local goat cheese built shells full of protein, texture and deliciousness.  The recipe was inspired by Canadian Lentils.  I was so happy to get a hard copy of the magazine at FNCE, as digital versions of books and newsletters sometimes go unopened.

Lentils, Chevre & Bella Vita Stuffed Shells 

(Serves 3)

Sauté onion and garlic in olive oil.  Stir in greens to wilt.  Remove from heat.
2 tablespoon onion, diced
2 garlic cloves, minced
1 teaspoon olive oil
1 cup greens, stems removed

Mix lentils, cheeses, egg and seasoning.  Stir in sautéed vegetables.
1/2 cup cooked lentils, drained
2 tablespoon Bella Vita cheese, shredded
1 egg
1/2 teaspoon Mrs. Dash

Fill shells with cheese-lentil mix.  Fill shells with cheese mix, about 2 tablespoon each.
10 jumbo shells, cooked and drained

Pour 1/2 of marinara sauce in bottom of baking dish greased with olive oil spray.

Top with filled shells, then remaining marinara sauce.
Cover with foil and bake at 375 F. for 40 minutes.

Sprinkle with shredded cheese.
2 tablespoon Bella Vita cheese, shredded

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