BROCCOLI & CHEESE STUFFED SHELLS RECIPE ! EP #6 hot for food

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella lowers fat content.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

jumbo pasta shells

🥗Healthier: whole wheat shells

💰Cheaper: regular pasta

Whole wheat adds fiber, while regular pasta is often more affordable.

Open the can of organic pumpkin puree.

Measure out 1/4 cup of pumpkin puree and add to a blender.

Add 1/2 cup soaked cashews to the blender.

Pour in 3/4 cup almond milk.

Add 1 teaspoon tapioca starch to the mixture.

Add 1 teaspoon salt to the mixture.

Add 1 teaspoon tomato paste and 1/4 teaspoon white pepper to the blender.

Blend until smooth and creamy, adjusting consistency with more almond milk if needed.

Chop the broccoli into small pieces.

Boil water in a pot for the pasta shells.

Add 15 jumbo pasta shells to the boiling water and cook halfway through.

Add chopped broccoli to the boiling pasta water halfway through cooking the shells.

Remove the shells and broccoli from the water and chop the broccoli into smaller pieces.

In a skillet, heat 1 teaspoon of olive oil over medium heat.

Sauté 1 small minced onion for 1-2 minutes until soft.

Add 2 cloves minced garlic to the skillet and sauté for another minute, reducing heat to low to avoid burning the garlic.

Mix the chopped broccoli with the sautéed onion and garlic.

Stuff the cooked shells with the broccoli and onion mixture.

Spread a small amount of pumpkin sauce on the bottom of a baking dish to prevent sticking.

Place the stuffed shells in the baking dish.

Pour half of the remaining pumpkin sauce over the stuffed shells.

Top with the rest of the pumpkin sauce and sprinkle 1 tablespoon of breadcrumbs on top.

Bake in the oven at 350°F for 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens