Artichoke, Fennel, and Ricotta-Stuffed Shells

Artichoke, Fennel, and Ricotta-Stuffed Shells

 

Artichoke, Fennel, and Ricotta-Stuffed Shells
 
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Nutrition Information
  • Serves: 6 servings
  • Serving size: 4 stuffed shells
  • Calories: 314 calories
  • Fat: 8 g
  • Saturated fat: 2 g
  • Carbohydrates: 49 g
  • Sugar: 10 g
  • Sodium: 571 mg
  • Fiber: 6 g
  • Protein: 13 g
  • Cholesterol: 10 mg
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Copyright Toby Amidor, The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day. Grand Central Publishing, 2014. Photo courtesy of Hollan Publishing.
Ingredients
  • 24 jumbo pasta shells
  • ½ fennel bulb
  • 2 tsp olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups jarred marinara sauce
  • ¼ cup dry white wine
  • 4 ounces silken tofu
  • 1 (9-ounce) package frozen artichoke hearts, thawed
  • 1 sprig fresh thyme
  • ¼ cup nonfat plain Greek yogurt
  • 4 ounces (about ⅓ cup) freshly grated Parmesan cheese
  • ¼ cup chopped fresh basil
Instructions
  1. Preheat oven to 435 degrees F
  2. Bring 4 quarts water to a boil in a large pot over high heat. Add the shells and cook until al dente, about 10 minutes. Drain the pasta completely (do not rinse) and set aside to cool slightly.
  3. Chop the fennel, white parts only. In a medium skillet, heat the olive oil over medium heat. When the oil is shimmering, add the chopped fennel and saute until soft, about 5 minutes. Add ⅛ teaspoon each of the salt and pepper, and toss to combine. Remove the pan from the heat and set aside to cool.
  4. In a small bowl, stir together 1 cup of the marinara sauce and the white wine. Pour this mixture evenly over the bottom of a 9x11-inch baking dish.
  5. Drain and rinse the tofu and cut it into ¼-inch cubes. Drain the artichoke hearts and coarsely chop. Remove the thyme leaves from the stem. Place the fennel, cubes tofu, chopped artichokes, thyme leaves, yogurt, ricotta, and the remaining ⅛ tsp salt and pepper in a large bowl and toss to combine. Spoon 2 tablespoons of the artichoke mixture into each pasta shell. Arrange the stuffed shells in a single layer, leaving 1 inch between them, in the prepared baking dish. Top with the remaining 1 cup marinara sauce and sprinkle with the Parmesan cheese. Bake, uncovered, until lightly browned and cooked through, 20 minutes. Remove from the oven and allow to cool for 10 minutes. Sprinkle fresh basil on top before serving.

 

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