Edamame and Lemon Ricotta Stuffed Shells

Course Dinner
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16
Author Kat Jeter & Melinda Caldwell


  • 16 Large pasta shells
  • 1 c Edamame
  • 15 oz. Ricotta cheese
  • 4 oz. Goat cheese
  • 2 Tbsp Lemon zest
  • 2 Tbsp Parsley finely chopped
  • 1/2 tsp Salt divided
  • 1 head Cauliflower
  • 2 Tbsp Olive oil
  • 1/2 c WESTSOY soy milk
  • 1/4 c Lemon juice


  • Preheat oven to 400°F.
  • Boil water and add pasta shells.
  • Once shells are cooked drain and set aside.
  • Steam edamame and shell it.
  • Mix ricotta, goat cheese, lemon zest, parsley, and 1/4 tsp of salt.
  • Add edamame to cheese mixture.
  • Add edamame and cheese mixture to shells.
  • Place shells in a casserole dish and bake in oven for 20 min.
  • While shells bake chop up cauliflower and place in a pot with 2 c water and 2 Tbsp of olive oil.
  • Steam cauliflower until soft.
  • Drain cauliflower and place in a high powered blender.
  • Blend until smooth adding soy milk and lemon juice to thin the mixture.
  • Add 1/4 tsp of salt to cauliflower sauce.
  • Remove shells from oven and serve shells on a plate with cauliflower sauce poured over them.