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

1 cup Allegheny Chevre

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.

1 cup marinara sauce

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