Vegan Ricotta & Spinach Stuffed Shells
OMG. THIS HAPPENED. Seriously I just have to toot my own horn on this one. Vegan “ricotta” & spinach stuffed shells are a thing now guys. Lets make it a thing ok? I’ve said it a billion times now, but I will say It again… ANYTHING could be veganized. These are cheesy, decadent, and SO DELICIOUS. I understand that these little guys look fancy and maybe time consuming but really they’re quite simple and hey, you can totally impress anyone with these and tell them it took you all day! When I say this is truly so easy, IT REALLY IS. Along the way you will have to blanch your raw almonds for the ricotta sauce. Even the “blanching method” is so simple! It only takes 3 minutes tops!
psssst, Totally used some store bought marinara sauce. You can make your own or go my route! If I go the store bought route, I always buy organic.
PREP TIME
COOK TIME
TOTAL TIME
INGREDIENTS
Serves 5-6
- 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
- 1/2 cup unsweetened almond milk
- 1 (9 ounce) jar store bought marinara sauce
EQUIPMENT
Instructions
vIDEO INSTRUCTIONS
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at fuelednaturally@gmail.com.
- Preheat oven to 350 degrees F.
- Cook the pasta according to the package directions, drain and set aside.
- Mean while bring a small pot of water to a boil. Place your raw almonds into the boiling water. Let boil for 2 minutes.
- 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.
- Use your fingers to gently squeeze the almonds and loosen the skin from them. Set skinless almonds in a bowl and set aside.
- 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.
- 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.
- In a small pan cook chopped spinach with 1 tbsp on water for 1 minute or until spinach is wilted down.
- 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.
- Grab baking dish and pour 2 cups of marinara sauce on the bottom, spreading sauce evenly.
- 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.
- Once all shells are stuffed place into the oven & bake for 20 minutes.
- 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!
HAVE ANY QUESTIONS?
Come hang out on Instagram and ask me all your questions.
You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.
