About the Recipe
These comforting jumbo pasta shells are filled with creamy tofu-cashew ricotta and sautéed spinach, covered with marinara, and baked until hot.
Ingredients
Stuffed Shells
Jumbo pasta shells
Vegan ricotta (recipe below)
2 tbsp olive oil
1 package baby spinach
2 garlic cloves, minced
1 large jar marinara sauce
Salt, to taste
Freshly ground black pepper, to taste
Fresh basil
Vegan parmesan
Vegan Ricotta
1 block firm tofu, drained but not pressed
½ cup soaked cashews
¼ cup unsweetened plant-based yogurt
½ cup vegan cream cheese
1 tsp fresh lemon juice
1 tbsp nutritional yeast
1 tsp salt
Preparation
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Cook the jumbo shells in salted water according to the package directions. Rinse gently under cold water and arrange separately on a clean tray.
Step 3
Blend all ricotta ingredients in a high-speed blender or food processor until creamy. Transfer to a bowl.
Step 4
Heat the olive oil in a skillet. Sauté the garlic for a few minutes, add the spinach, season with pepper, and cook until wilted.
Step 5
Mix the spinach into the ricotta.
Step 6
Spread half the marinara over the bottom of a large baking dish. Fill each shell with ricotta and arrange in the dish.
Step 7
Cover with the remaining marinara, cover the dish with foil, and bake for 30–35 minutes. Finish with vegan parmesan and fresh basil.
