Vegetarian Stuffed Spinach Shells

• 16 ounces pasta shells
• 1 -2 tablespoon olive oil
• 1 cup finely chopped* soy protein
• 24 ounces frozen spinach, thawed and squeezed dry
• 15 ounces part-skim ricotta cheese
• 3 cups shredded parmesan cheese
• 1 teaspoon black pepper
• 14 cup parsley
• 1 tablespoon butter
• 2 garlic cloves, minced
• 12 cup half-and-half
• 12 cup milk

1. Sauce: Saute garlic in butter.
2. Add 1/2 C half-and-half, and 1/2 C milk (do not use skim/nonfat) and simmer.
3. Add 2 C parmesan, parsley, season to taste.
4. Turn heat down to low.
5. Stir until combined.
6. Preheat oven 375F Prepare a lightly buttered baking dish.
7. Boil the shells about 8-10 minutes.
8. Stuffing: Saute meat substitute in olive oil about 5 minutes.
9. Remove from pan.
10. Add spinach (squeezed dry of liquid), ricotta, 1 C parmesan, pepper to cooked meat substitute.
11. Stuff shells with spinach mixture, and place in baking dish.
12. Pour cream sauce over top of shells.
13. Top with parmesan cheese, and bake about 25 minutes until golden.

pasta shells, olive oil, frozen spinach, ricotta cheese, parmesan cheese, black pepper, parsley, butter, garlic, milk

Taken from www.food.com/recipe/vegetarian-stuffed-spinach-shells-283776 (may not work)