By Chef Jo Ann Kim

September 2021

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!