Ingredients Serving: 3 - 4
- Jumbo pasta shells
- vegan ricotta (recipe below)
- 2 tbsp olive oil
- 1 package of baby spinach
- 2 cloves of garlic, minced
- 1 large jar of your choice of marinara sauce
- salt (to taste)
- freshly ground black pepper (to taste)
- fresh basil
- vegan parmesan
Vegan Ricotta
- 1 block firm tofu, drained (not pressed)
- 1/2 cup soaked cashews
- 1/4 cup non-dairy yogurt unsweetened
- 1/2 cup vegan cream cheese
- 1 tsp fresh lemon juice
- 1 tbsp nutritional yeast
- 1 tsp salt
Instructions
Preheat oven to 375f
In a Large pot of water (with salt), bring to boil and cook the jumbo pasta shells according to the instructions, once cooked, gently rinse the shells in a colander under cold water. Line the shells on a clean baking tray to help prevent them from sticking to each other.
Next add all the ingredients for the ricotta into a high speed blender or food processor and blend on high until you reach the desired creamy texture. Scrape ricotta into a bowl and set aside.
In a medium pan, add the olive oil and warm on medium high heat. Once hot add the garlic and sauté for a few minutes then add the spinach and sauté until cooked, i like to sprinkle some pepper on the spinach.
Mix the sauteed spinach and ricotta together in the bowl.
In a large baking dish, pour half the marinara sauce making sure to coat the bottom of the dish well. Next using a small spoon or pipping bag fill each shell with the ricotta, then place and arrange the shells in the baking dish.
Cover the shells with the remaining marinara sauce, cover the baking dish with foil and place in the oven and bake for 30-35 minutes. Top with parmesan and fresh basil and serve warm. Enjoy!
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