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Stuffed Pasta Shells

ingredients
Béchamel Sauce:
4 Teaspoons Unsalted Butter
4 Teaspoons All-purpose Flour
3 Cups So Good Soy Beverage
½ Cup Grated Parmesan Cheese
Salt & Pepper to Taste

Pasta Shell Filling:
1 Small Onion, Finely Chopped
2 Cloves Garlic, Peeled and Finely Chopped
1 Package (340 Grams) Veggie Ground Round
Italian or Regular Flavor
3 Cups Chopped Cremini Mushrooms
3 Tablespoons Olive Oil
1 Teaspoon Dried Italian Seasonings
1 Bag Baby Spinach Steamed and Chopped or Two Cups Chopped and Drained Frozen Spinach
¼ Cup Grated Parmesan Cheese
Salt & Pepper to Taste
250 Grams Stuffed Shells
Additional ¼ Cup Grated Parmesan Cheese As Topping

instructions
To prepare the béchamel sauce, melt the butter over low to medium heat. With a whisk, mix the flour into the butter and continue to stir until bubbly. Slowly pour soy beverage into the butter mixture stirring continually with the whisk. Add ½ cup of grated Parmesan cheese and mix well. Season with salt and pepper to taste and continue cooking stirring frequently until sauce begins to thicken. Remove from heat.

Put a large pot of salted water on to boil for the pasta. In a frying pan, add the onions, garlic and olive oil and cook over medium heat until softened. Add the veggie ground round and mushrooms and continue to cook until the mushrooms begin to brown. Add the Italian seasoning, salt and pepper to taste. Remove from the heat and add the spinach and ¼ cup grated Parmesan cheese.

Preheat the oven to 375 degrees F. Once the pasta shells have cooked but remain firm to the bite, remove from the heat and drain. Run cold water over the shells and drain well once more. In a large baking dish, place one cup of the béchamel sauce and spread it around to cover the bottom of the dish. Spoon the filling neatly into each shell and arrange filling side up in the baking dish. Continue to fill all of the shells in this manner and then pour the rest of the sauce over the shells. Sprinkle the remaining ½ cup Parmesan cheese over the dish and bake for 30 minutes or until bubbly and lightly browned. Divide evenly between four plates and serve immediately.

Serves Four

Note: This dish can be prepared up to 6 hours prior to serving and refrigerated. To serve, bring to room temperature and then bake as instructed in recipe.