Subj : Chicory & Cannellini Stuffed Pasta Shells
To   : All
From : Ben Collver
Date : Mon Mar 09 2026 06:09 am

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicory & Cannellini Stuffed Pasta Shells
 Categories: Pasta
      Yield: 4 Servings
 
      1 lg Chicory head;
           - washed well;
           - coarsely chopped
      8 oz Large pasta shells
      1 tb Olive oil -OR-
    1/4 c  Water
      3 cl Garlic; minced
  1 1/2 c  Cannellini or
           - other white beans;
           - cooked -OR-
     15 oz Can beans; rinsed & drained
           Salt
           Black pepper; freshly ground
      2 c  Bechamel sauce
     16 oz Soft silken tofu;
           - drained & mashed
      2 tb Fresh parsley; minced
 
  Bring two large pots of salted water to a boil over high heat. Cook
  the chicory in one pot until tender, about 10 minutes. Drain well and
  set aside.
  
  Meanwhile, cook the pasta shells in the other pot, stirring
  occasionally, until al dente, about 10 minutes. Drain well and set
  aside.
  
  Heat the olive oil or water in a large skillet over medium heat. Add
  the garlic and cook, stirring, until fragrant, about 30 seconds. Add
  the chicory, beans, and salt & pepper to taste. Simmer until the
  flavors are well combined, about 5 minutes. Set aside to cool.
  
  Preheat the oven to 350?F. Lightly oil a shallow baking dish. Spoon
  a thin layer of the sauce over the bottom of the dish and set aside.
  
  In a medium-sized bowl, combine the chickory & bean mixture, tofu,
  and salt & pepper to taste. Mix until well blended, then spoon the
  mixture into the pasta shells. Arrange the stuffed shells on top of
  the sauce and spoon the remaining sauce on top. Cover and bake until
  hot and bubbly, about 30 minutes. Sprinkle with the parsley and serve.
  
  Recipe by Vegan Planet by Robin Robertson
 
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