Ripieno con "Ricotta" di Mandorle e Spinaci (ricetta facile - conchiglie ripiene)

Preheat your oven to 375°F (190°C).

Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.

In a mixing bowl, combine the vegan ricotta cheese, chopped spinach, nutritional yeast, garlic powder, onion powder, salt, and black pepper. Mix well until fully combined.

Spread 1 cup of marinara sauce on the bottom of a baking dish.

Stuff each cooked pasta shell with the vegan cheese mixture and place them in the baking dish, open side up.

Pour the remaining marinara sauce over the stuffed shells, ensuring they are well covered.

Sprinkle the chopped fresh basil on top of the sauce.

Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly.

Let cool for a few minutes before serving.

Spice Level:

Dietary