Vegan Ricotta & Spinach Stuffed Shells

 

Print
clock icon cutlery icon flag icon folder icon instagram icon pinterest icon facebook icon print icon squares icon heart icon heart solid icon

Vegan Ricotta & Spinach Stuffed Shells


Ingredients

Scale
  • 25 uncooked jumbo pasta shells
  • 1 (14 ounce) package of firm tofu
  • 1 cup raw almonds
  • 1/2 tsp salt
  • 4 tbsp nutritional yeast
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/4 tsp pepper
  • 3 cups chopped spinach
  • 1 (9 ounce) jar store bought marinara sauce

Instructions

  1. Preheat oven to 350 degrees F.
  2. Cook the pasta according to the package directions, drain and set aside.
  3. Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
  4. Drain the almonds immediately in a colander or strainer and rinse them with cold water to cool them. Blot the almonds dry with a paper towel.
  5. Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.
  6. Remove tofu from package and wrap in a clean kitchen towel or paper towel and squeeze for 20 seconds to allow for excess water to strain.
  7. In a food processor or high speed blender combine tofu, blanched almonds, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, salt & pepper. Blend for 1-2 minutes or until there is no chunks. Mixture will look lumpy and that is okay! Add more almond milk if needed.
  8. In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
  9. Once ricotta mixture is made and spinach is ready, combine the two in a medium size bowl and mix well. Taste mixture and add any extra salt or seasonings if needed.
  10. Grab baking dish and pour 2 cups of marinara sauce on the bottom, spreading sauce evenly.
  11. Grab a spoonful of ricotta spinach mixture and spoon it into the cooked pasta shells. Be generous with the filling and then place the stuffed shells in the baking dish.
  12. Once all shells are stuffed place into the oven & bake for 20 minutes.
  13. Serve shells right our of the oven an pour extra marinara sauce on top of each shell. Finish off with a sprinkle of nutritional yeast, chili flakes and enjoy!

 

SaveSave

Comments

LEAVE A REPLY

Recipe rating
Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe of the Day.

Get the latest vegan recipes sent directly to your inbox.

No spam ever. Unsubscribe anytime.

Latest Articles

Vegan Soul Bowl

Food Stories is a column in which Best of...

BIPOC Portraits: Turnip Vegan (An Interview with Todd Anderson)

BIPOC Portraits is a series in which Best of...

Vegan Unagi Don (Grilled Eggplant “Eel” Rice Bowl)

Food Stories is a column in which Best of...

Click here to view all of our latest recipes and articles.