Vegan Stuffed Shells With Spinach And Cheese Food

SPINACH AND 'RICOTTA' VEGAN STUFFED SHELLS

Steps:

• Preheat oven to 400 degrees F.
• Cook pasta shells according to package directions.
• Combine the cashew ricotta with the spinach, set aside.
• Pour the entire jar of pasta sauce into the bottom of a 9 x 13 inch baking dish, spreading evenly to all edges. Alternately, pour half the pasta sauce, fill with stuffed shells, and pour the other half over top.
• Scoop out rounded tablespoon of the spinach-ricotta and stuff each of the pasta shells, placing them in the baking dish. (I was able to get 3 rows of 6, your results will vary depending on your baking dish.)
• Place baking dish, covered, in the center of the oven for 15 minutes, sauce should be bubbly. Remove cover, reduce heat to 375 degrees F. and cook for 10 - 15 minutes more.
• with fresh chopped herbs of choice and a good dusting of almond parmesan.
• Serves 6 (3 shells per serving)
• Cooked, or leftover, stuffed pasta shells can be stored in the refrigerator, in an air-tight container, for up to 5 days.

VEGAN STUFFED SHELLS WITH SPINACH AND CHEESE

Steps:

• Preheat oven to 375°
• Combine spinach, ricotta and cream cheese, salt, pepper, and nutmeg in a large bowl.
• In a microwave-safe dish, heat garlic and olive oil for 20 seconds in microwave.
• Add garlic and oil to spinach/cheese mixture. Mix thoroughly.
• Pour 2/3's of the marinara sauce (2 cups) in the bottom of a 9"x13" baking dish.
• Using a teaspoon, fill each shell with spinach/cheese mixture.
• Place filled shells (open side up) in pan.
• Cover pan with foil and bake at 375° for 25 minutes.
• Remove foil and sprinkle breadcrumbs and parmesan over shells. Continue baking (uncovered) for 10 minutes until bread crumbs are golden brown.
• Remove from oven and allow to sit for a few minutes before serving.
• When ready to serve, heat up remaining marinara sauce and spoon over shells. Add extra parmesan if desired.

STUFFED SHELLS (WITH SPINACH AND CHEESE)

Steps:

• In a skillet, cook onion until tender.
• Transfer to a large bowl.
• Stir in the spinach, cream cheese, and egg.
• Add 1 cup mozzarella, cheddar, cottage cheese, parmesan, salt, pepper, and cinnamon if desired; mix well.
• Stuff shells and arrange in a greased 13x9x2 baking dish.
• Combine sauce ingredients; mix well.
• Pour over shells.
• Cover and bake at 350 degrees for 40 minutes.
• Uncover; sprinkle with remaining mozzarella.
• Return to oven for 5 minutes or until cheese melts.

VEGAN SPINACH TOFU STUFFED SHELLS

Steps:

• Preheat oven to 350 degrees. Bring water to a boil (enough to cook entire package of shells). Cook shells al dente according to package directions. Drain and let cool.
• In food processor, crumble tofu. Add garlic, parsley, salt and olive oil. Blend to a smooth consistency, not unlike melty ricotta cheese.
• Cook frozen spinach according to package directions. Add spinach to tofu mixture, making sure to thoroughly drain spinach, if necessary.
• Coat bottom of casserole pan with sauce. Fill each jumbo shell with approx 2 tbsp of spinach tofu mixture . Place shells in casserole pan and cover with remaining sauce and a hefty layer of soy/rice cheese.
• Cover with aluminum foil and bake 15 minutes. Uncover and bake for additional 20 minutes or until cheese is melty and fantastic. Enjoy!