Kite Hill Ricotta review and vegan stuffed shells recipe

Preheat the oven to 375°F (190°C).

In a pan, heat the avocado oil over medium heat and sauté the minced garlic until fragrant.

Add the diced mushrooms, julienned carrots, and chopped broccoli to the pan and cook until softened.

In a bowl, mix the sautéed vegetables with Kite Hill ricotta and season with salt and pepper.

Stuff the jumbo pasta shells with the ricotta and vegetable mixture.

Spread a layer of 365 fat free marinara sauce on the bottom of a baking dish.

Arrange the stuffed shells in the baking dish and top with more marinara sauce and GoVeggie parmesan substitute.

Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until bubbly.

Equipment Needed

Spice Level:

Dietary