The Jewish holiday of Shavuot is coming up on Memorial Day weekend which is the commemoration of the day G-D giving the Torah (bible) to the entire nation of Israel at Mount Sinai.
Jews customarily eat only dairy foods. For seven interesting reasons why – read them here; Why dairy on Shavuot?
I love this dish because it is a lighter take on the popular “stuffed shells”. The chick peas give it an interesting, almost meaty bite and the lemon zest is very refreshing! It makes a great lunch or dinner and is excellent for a crowd.
Shells with Pesto + Lemon Ricotta – Makes 20 shells
The Kosher Tomato
1/2 box of shells (6 oz)
1-2 cups favorite jarred sauce
Parmesan cheese – optional
1/8 cup jarred pesto
1 cup ricotta, part skim
9 oz (frozen) creamed spinach
1/4 cup chick peas
1 Tbsp flax seed
Zest of one lemon
1. Boil the shells according to the package directions. Allow to cool. In 9×13 pan, layer the bottom with sauce and place the shells in rows.
2. Mix all ingredients, except sauce – together in a bowl and season to taste. Fill the shells, top with sauce and Parmesan cheese.
3. Bake in a 350 F oven until golden brown – about 12 minutes.
