Description
These vegan stuffed ricotta shells are filled with the best vegan ricotta and baked to perfection. Perfect for a weekend dinner or date night in.
Ingredients
Scale
- 8 oz large pasta shells
- 1 cup basil tomato sauce
- 2 cups cremini mushrooms
- 2 cups baby spinach
- Fresh basil
- 2 tbsp EVOO
Vegan Ricotta:
- 1.5 cups raw cashews (soaked)
- 1/2 block firm tofu
- 1/2 cup almond milk
- 2 Tbsp apple cider vinegar (ACV)
- 1/4 cup nutritional yeast
- 1 tsp minced garlic or garlic powder
- Salt to taste
You will need: food processor, medium pan, baking tray/dish, large pot.
Instructions
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Soak cashews overnight or in boiling hot water for 30 minutes. Drain cashews and add to food processor along with almond milk, tofu, ACV, nutritional yeast, garlic and salt.
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Chill ricotta in refrigerator meanwhile pasta cooks.
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Follow instructions on box/bag to cook pasta al dente.
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Dice mushrooms. Sauté baby spinach and mushrooms in a medium pan with a little salt and pepper for 7-10 minutes. Set aside to cool off.
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Drain pasta and add 2 tbsp olive oil to prevent it from sticking or drying out.
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Take cashew ricotta out of the fridge and mix it in with the sautéed mushrooms and spinach.
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Preheat oven to 400 F.
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Spread tomato sauce to the bottom of your baking dish.
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Once pasta is cool enough begin stuffing with ricotta/shroom/spinach mix. I add about 1 tbsp but you can be the judge of how much you want to add!
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Place stuffed pasta shells on top of the tomato sauce, add a few dollops of sauce on top of the shells and bake uncovered for 20-25 minutes at 375 F.
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Take dish out carefully and let cool for 15-20 minutes before adding fresh basil to serve and enjoy.
Notes
*Do not overcook pasta, it will continue to cook in the oven. Cook it “al dente”.
- Prep Time: 30
- Cook Time: 30
- Category: Dinner
- Cuisine: Italian
Nutrition
- Serving Size: 4 servings
