Stuffed ME’EAT Shells in Marinara

Stuffed ME’EAT Shells in Marinara CLASSIC SALT & PEPPER

Jumbo Shells stuffed with ricotta cheese and RollinGreens Salt & Pepper Grounds topped with mozzarella and parmesan cheese baked in a bed of marinara.


Serves: 2-6 people:
  • 1 Bag RollinGreens Classic Salt & Pepper ME’EAT
  • 2 cups water (Classic Salt & Pepper)
  • 2 T olive oil (Classic Salt & Pepper)
  • 1 box Jumbo Shell Pasta
  • 2 cups Ricotta cheese
  • 1 jar of your favorite Marinara
  • 1 cup shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • 1 T olive oil
  • 1 T salt (pasta water)


  • Preheat oven to 350 Degrees F.
  • In a large pot, fill with cold water three quarters full, along with one tablespoon salt.
  •  Bring to boil, then cook shells al dente. Strain and set aside.
  • Add 2 cups water to a medium pot or pan.
  • Add olive oil to water.
  • Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Classic Salt & Pepper ME’EAT and add contents. Stir well.
  • Stir a few times throughout the cook for 7-10 minutes or until most of the moisture has evaporated.
  • Keep in pot or pan for after filling shells with ricotta.
  • In a large baking dish pour out your jar of marinara.
  • Place as many shells you can fit into your marinara open side up.
  • Place your ricotta into a sandwich bag and seal tight. Cut one of the bottom corners making a cake fill bag.
  • Squeeze about 1/8 cup of ricotta in each shell (halfway up), amount may vary per shells inside volume and amount of ricotta may vary depending on how many shells you may fill.
  • Fill each shell with a heaping spoon full of cooked RollinGreens Classic Salt & Pepper ME’EAT.
  • Top all the shells with Mozzarella followed by the Parmesan cheese.
  • Finish by adding olive oil and bake for 15-25 minutes or until cheese is melted and golden brown.
  • Remove from oven and using a large cooking spoon, serve as many stuffed shells wanted per person.

-Enjoy Chef Ko


Classic Salt & Pepper Plant-Based ME’EAT
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