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
Servings
Yields
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Linked Recipes
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.
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