- Bring a large pot of water to a boil. Add pasta shells and cook for about 10 minutes, until al dente. Transfer shells to a bowl of ice-cold water for about 4-5 minutes to stop the cooking process, until cool enough to handle.
- In a bowl, crumble plant-based fish burgers and add ½ cup onion, 2 tablespoons parsley, Old Bay, Dijon, mayonnaise, salt and pepper and stir to combine.
- In a saucepan over low-medium heat, add oil, 2 tablespoons butter and flour, stirring to incorporate. Allow to cook for about 30 seconds. Add milk a little at a time, stirring continuously.
- Add bay leaves, salt and pepper and continue to simmer and thicken, 3-4 minutes.
- Preheat oven to 325°F.
- Cover the bottom of a 9×13-inch baking pan with a thin layer of sauce. Stuff each shell with about 1-2 tablespoons fish burger mixture and place in pan. Drizzle remaining sauce and butter over the top. Sprinkle on remaining diced onion and parsley, then top with breadcrumbs and cheese.
- Bake for 20 minutes, until bubbly and cheese is melted.
Seafood Stuffed Shells
- Preparation15 minutes
- Cook Time 35 minutes
- Serves 4
INgredients
- 16 ounces dried jumbo pasta shells
- 1 package Good Catch® Plant-Based Fish Burgers, thawed
- ½ cup plus 1 tablespoon diced red onion, divided use
- 3 tablespoons chopped flat-leaf parsley, divided use
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Dijon mustard
- ¼ cup plant-based mayonnaise
- Salt and pepper, to taste
Sauce
- 1 tablespoon avocado oil
- ¼ cup melted plant-based butter, divided use
- 2 tablespoons all-purpose flour
- 2 cups plant-based milk
- 2 bay leaves
- ¼ cup breadcrumbs
- ¼ cup shredded plant-based cheddar cheese
Instructions
- Bring a large pot of water to a boil. Add pasta shells and cook for about 10 minutes, until al dente. Transfer shells to a bowl of ice-cold water for about 4-5 minutes to stop the cooking process, until cool enough to handle.
- In a bowl, crumble plant-based fish burgers and add ½ cup onion, 2 tablespoons parsley, Old Bay, Dijon, mayonnaise, salt and pepper and stir to combine.
- In a saucepan over low-medium heat, add oil, 2 tablespoons butter and flour, stirring to incorporate. Allow to cook for about 30 seconds. Add milk a little at a time, stirring continuously.
- Add bay leaves, salt and pepper and continue to simmer and thicken, 3-4 minutes.
- Preheat oven to 325°F.
- Cover the bottom of a 9x13-inch baking pan with a thin layer of sauce. Stuff each shell with about 1-2 tablespoons fish burger mixture and place in pan. Drizzle remaining sauce and butter over the top. Sprinkle on remaining diced onion and parsley, then top with breadcrumbs and cheese.
- Bake for 20 minutes, until bubbly and cheese is melted.
