Vegan Ricotta Stuffed Pasta
Ingredients
- 25 uncooked jumbo pasta shells
- parsley or cilantro for garnish
- chili pepper flakes for garnish
- store-bought marinara sauce.
Preparation
Preheat oven to 350 degrees f
Cook the pasta according to the package directions, drain 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 place cashews and pulse until you begin to have a mixture with sand texture
Then add tofu, nutritional yeast, unsweetened almond milk, garlic powder, lemon juice
Onion powder, salt & pepper
Blend for 1-2 minutes or until there is no large chunks
Mixture will look slightly textured… that is okay
Add more almond milk if needed
In a pan over medium to high heat cook frozen spinach for 2-4 minutes just until heated through
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 seasoning 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 & bake for 20 minutes
Serve right out of the oven & pour extra marinara sauce on top of each shell
Finish off with a sprinkle of nutritional yeast, chili flakes , fresh herbs and enjoy!
