Spinach-and-Sweet Potato Stuffed Shells
If you’re like me, the pasta cravings can hit hard. However, the rich, creamy, cheese-laden fillings and sauces don’t fall into my healthy-eating plans. I have a solution: Re-think classic stuffed shells with fiber-rich vegetables – no dairy needed. In this recipe, heart-healthy spinach and shredded sweet potato make up the bulk of filling, providing a generous amount of fiber and potassium. Then, to bind it all together, I use a dairy-free mozzarella and a cashew-based herb and garlic cheese that melt nicely and add moisture. If you have a nut allergy (or just really love cheese), you can swap in a shredded cow’s milk mozzarella and a spreadable herb cheese like Boursin. The great thing about this pasta dish is that it is versatile and fail-proof. Please note: this recipe calls for more pasta shells than you will likely need, factoring in any breakage during cooking and assembling.