VEGAN SPINACH RICOTTA STUFFED SHELLS

We were very proud of how this recipe turned out. Stuffed with a creamy spinach tofu ricotta and topped with a crunchy layer of vegan mozzarella and garlic breadcrumbs! These were so delicious, we hope you and your family feel the same!

Prep time: 20 minutes

Cook time: 45 minutes

Total time: 1 hour and 5 minutes (the last 5 minutes are very important)

Serving size: Feeds approximately 2-3 people

YOU WILL NEED:

  • 1 pack of jumbo pasta shells
  • 1 jar of tomato pasta sauce
  • 1 cup of cashew milk
  • 4 tbsp of nutritional yeast
  • 2 cloves of garlic (minced)
  • 1 shallot (diced)
  • 1 tbsp of vegan butter
  • 1 pack of extra firm tofu
  • The juice from 1 lemon
  • 1 cup of spinach (chopped)
  • 1/4 tsp of salt
  • 1/4 tsp of black pepper
  • 1/2 cup of vegan mozzarella shreds (Daiya cutting board)
  • 1/2 cup of vegan breadcrumbs
  • 1/2 tbsp of garlic powder
  • 1 tbsp of chopped fresh basil

INSTRUCTIONS:

  1. Get a large pot of water boiling for your shells, once water is boiling add your shells and set timer to 8 minutes
  2. While you wait for your shells to boil, in a large bowl mix together your lemon juice, minced garlic, chopped spinach, nutritional yeast and tofu (crumble tofu into bowl to make it easier to mix)
  3. Heat up a large skillet and add in your vegan butter and diced shallot. This will be the base for your sauce
  4. Slowly mix in your tomato sauce and cup of cashew milk to the skillet. The cashew milk and butter adds a nice creamy flavour. Lower heat and simmer
  5. Set oven to 375 degrees
  6. Once your timer goes off for your shells strain and let them cool. If they are still a bit hard don’t worry, they will continue to cook when you bake them in the oven
  7. Once shells are room temperature you can begin to stuff them with your spinach tofu ricotta using a small spoon
  8. Prepare a large casserole or baking dish and pour your tomato sauce into the bottom of the dish
  9. Place your stuffed pasta shells in your dish on top of the sauce and then sprinkle your vegan mozzarella overtop of shells
  10. Cover your baking dish with tin foil, this is important because the steam and trapped heat will continue to cook your shells. Bake for 40 minutes
  11. Remove tin foil and sprinkle your vegan breadcrumbs and garlic powder overtop of shells. Set oven to broil (low) and cook for another 3-4 minutes. Be sure to keep an eye on it as the broil setting gets very hot
  12. Remove your dish from oven and let cool for 10 minutes. Plate and top with chopped fresh basil. Serve and enjoy!
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