Vegan Stuffed Shells With Spinach 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

Steps:

• Cook the pasta jumbo shells according to the instructions on the package. Set aside.
• Combine all ingredients for the vegan cauliflower ricotta in a blender. Blend until smooth.
• In a medium-sized pan, sauté the spinach. Transfer to a bowl and stir in the vegan ricotta. Season with salt and pepper.
• Put some tomato sauce in a baking dish, so the bottom is covered. Place the cooked shells in the baking dish and carefully spoon the ricotta spinach mixture into the cooked pasta shells.
• Add some more tomato sauce on top.
• Bake for 25 - 30 minutes at 350 °F. Sprinkle with fresh basil leaves and enjoy!

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!