Spinach and Almond Ricotta Stuffed Shells

Preheat oven to 350 degrees F.

Cook the pasta according to the package directions, drain and set aside.

Meanwhile bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.

Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.

Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.

Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.

In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt and pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.

In a small pan cook chopped spinach with 1 tbsp of water for 1 minute or until spinach is wilted down.

Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed.

Grab baking dish and pour 2 cups of marinara sauce on the bottom, spreading sauce evenly.

Grab a spoonful of ricotta spinach mixture and spoon it into the cooked pasta shells. Be generous with the filling and then place the stuffed shells in the baking dish.

Once all shells are stuffed place into the oven and bake for 20 minutes. Enjoy!