By Chef Jo Ann Kim
September 2021
Serves 6-8
Ingredients
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1 lb large pasta shells
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2/3 cup vegetable broth
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2 tbsp Flamingo Estate olive oil
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BEET FILLING
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2 1/2 cup beets boiled, peeled and chopped fine
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1 1/2 cup plant based ricotta
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1 1/2 cup cooked plant-based sausage, crumbled
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1 tsp Italian herb seasoning
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1/8 tsp nutmeg
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1/4 tsp salt
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1/8 tsp pepper
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1/3 cup beet liquid, reserved from cooking
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GREEN SAUCE
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1 cup parsley, packed
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1 cup basil, packed
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1/3 cup pine nuts
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1 lemon, juiced
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1 cup Flamingo Estate olive oil
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1/2 cup water
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1/2 cup vegetable broth
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1/8 tsp sea salt
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1/8 tsp pepper
Steps
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Bring a large pot of salted water to a boil. Add pasta shells
and par-cook for about 8 minutes. Drain and set aside.
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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.
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While the pasta bakes, blend green sauce ingredients together
until smooth.
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Dress baked shells with green sauce and serve immediately.
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Enjoy!