Stuffed Shells With Cashew Ricotta and Kale

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Stuffed Shells With Cashew Ricotta and Kale


Ingredients

  • medium sized shells
  • olive oil and set aside to cool
  • 1/2 large onion
  • one bunch of dinosaur/lacinato kale stemmed and finely chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 1/2 cups cashews soaked in water for a few hours
  • 1/2 cup of water
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp fresh lemon juice
  • 1 tsp white miso
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 jar of store bought red sauce
  • red pepper flakes
  • fresh parsley

Instructions

  1. Parboil medium sized shells.
  2. Drizzle with olive oil and set aside to cool.
  3. Sauté 1/2 large onion, one bunch of dinosaur/lacinato, 1/2 tsp each salt pepper, garlic powder and onion powder. When softened, set aside to cool
  4. Cashew Ricotta Recipe: Drain the soaked cashews and add to blender with 1/2 cup of water (blend until creamy).
  5. Add 1 Tbsp apple cider vinegar, 2 Tbsp fresh lemon juice, 1 tsp white miso, 1/2 tsp garlic powder, 1/2 tsp salt, 1/2 tsp black pepper
  6. Blend until combined (I like the texture to be creamy – you can double this recipe and use it for lasagna).
  7. Start adding creamy cashew ricotta to the sautéed kale mixture a bit at a time until you get a nice ratio. You may have some left over and that’s ok because it works as a dip too.
  8. In a large baking dish pour 1 jar of store bought red sauce, double up the shells and start filling them placing them open side up in the baking dish.
  9. Cover with foil and bake at 350F for 20 mins.
  10. Remove the foil and broil for 1 minute. I sprinkled on some red pepper flakes and fresh parsley before serving.

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