Vegan Stuffed Shells Spinach & "Ricotta"

Boil jumbo pasta shells until al dente as per package instructions.

Prepare 2 cups of unsalted cashews and place them in a high-powered blender.

Add the juice of 1 large lemon to the blender.

Optionally add 1/4 of the zest of the lemon for extra flavor.

Add 1 brick of extra firm tofu (about 350 grams) to the blender.

Add 1/2 cup of nutritional yeast to the blender.

Add 2 1/2 tablespoons of Italian spice blend to the blender.

Add 1 1/2 teaspoons of salt to the blender.

Add 1/4 cup of water to the blender.

Blend all ingredients until smooth.

Add 3-4 cups of spinach to the blender and blend again until well combined.

Lightly grease a large casserole dish.

Spread 1 cup of marinara sauce evenly over the bottom of the casserole dish.

Stuff the cooked pasta shells with about 2 tablespoons of the filling each.

Place the stuffed shells in the casserole dish on top of the marinara sauce.

Once all shells are stuffed, add the remaining marinara sauce (about 2 cups) over the top.

Bake at 350 degrees for 25 minutes.

Serve and enjoy.

Equipment Needed

Spice Level:

Dietary