Cashew Ricotta and Spinach Stuffed Shells
Jumbo shell pasta stuffed with creamy, cashew ricotta, tofu, and spinach mixed with fresh herbs and spices and covered in marinara. This delicious baked dish will set off an explosion of flavor in your mouth and will impress just about everyone.
Ingredients
- 18 jumbo shells cooked according to package instructions
- 1 1/2 cups cashews soaked overnight, rinsed, and drained
- 1/2 cup tofu
- 3 cloves garlic minced
- 2 tbsp rice wine vinegar
- 2 tbsp lemon juice
- 1/4 cup water
- 1 tbsp nutritional yeast
- 1 cup fresh spinach chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup green onion or chives chopped
- 2 tbsp fresh basil chopped
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 24 oz. jar marinara
Instructions
- Preheat oven to 350°F and cook shells according to package instructions.
- In a high speed blender, puree cashews, tofu, garlic, vinegar, lemon juice, water, and nutritional yeast.
- Scoop cashew cream to large bowl and add the fresh spinach, parsley, green onions, basil and seasonings. Mix well to combine.
- Coat the bottom of a 9 x 12 inch baking dish with a small amount of marinara. Use a spoon or ice cream scooper to fill each shell with the cashew ricotta filling and line them up in the baking dish. There should be enough filling in each shell so that the sides of the shell do not overlap when closed.
- Top with remaining marinara, making sure each shell is coated.
- Bake 25 minutes.