Serves 6-8

Ingredients

• 1 lb large pasta shells
• 2/3 cup vegetable broth
• 2 tbsp Flamingo Estate olive oil
• BEET FILLING
• 2 1/2 cup beets boiled, peeled and chopped fine
• 1 1/2 cup plant based ricotta
• 1 1/2 cup cooked plant-based sausage, crumbled
• 1 tsp Italian herb seasoning
• 1/8 tsp nutmeg
• 1/4 tsp salt
• 1/8 tsp pepper
• 1/3 cup beet liquid, reserved from cooking
• GREEN SAUCE
• 1 cup parsley, packed
• 1 cup basil, packed
• 1/3 cup pine nuts
• 1 lemon, juiced
• 1 cup Flamingo Estate olive oil
• 1/2 cup water
• 1/2 cup vegetable broth
• 1/8 tsp sea salt
• 1/8 tsp pepper

Steps

• Bring a large pot of salted water to a boil. Add pasta shells
  and par-cook for about 8 minutes. Drain and set aside.
• Mix together all beet filling ingredients together until well
  blended. Put in a piping bag and fill the shells. Place into a
  large casserole dish, beet filling side up. Drizzle with olive
  oil, and pour 2/3 cup veggie broth into the dish around the
  shells. Bake at 350°F for 15-18 minutes.
• While the pasta bakes, blend green sauce ingredients together
  until smooth.
• Dress baked shells with green sauce and serve immediately.
• Enjoy!