Dairy-Free Ricotta Stuffed Shells

Dairy-Free Ricotta Stuffed Shells

Comfort food, to me, feeds the body, mind, and well- belly of course. The light and smooth ricotta cheese with fresh herbs makes for a remarkable flavor combination with my pasta sauce (or gravy) as some may refer to it as. Paired with a tomato sauce, homegrown basil, and baked to perfection, what can be better than that? This recipe is great for an easy weekday dinner or even a quick meal prep for the busy work or school week.

Dairy-Free Ricotta Stuffed Shells

Yields 3-4 servings

Ingredients

1/2 box Barilla Jumbo Pasta Shells, cooked

2 cups pasta sauce

Ricotta:

1 (8 oz.) extra Firm tofu, pressed

1 tsp. fresh lemon juice

1 tsp. fresh parsley, chopped

1/2 tsp. Vitacost Himalayan Fine Pink Salt 

1/8 tsp. ground black pepper

1-2 tsp. garlic, minced

3 cups sautéed spinach, chopped and patted dry

3/4 cup Vitacost unsalted cashews, soaked overnight

3 Tbsp. nutritional yeast

2 Tsp. onion powder

1/8 tsp. ground nutmeg

2 Tbsp. fresh basil, chopped

Directions

  1. In a food processor, combine all ricotta ingredients until smooth; pulse roughly 1-2 minutes.
  2. Scoop mixture into a container and place into the refrigerator for at least 1 hour before using.
  3. Preheat oven to 350 degrees F.
  4. Cook the pasta according to the box instructions and allow to cool.
  5. Fill the shells carefully with the ricotta mixture you prepared earlier. Repeat until all shells are filled. Place into a baking dish with pasta sauce on the bottom.
  6. Pour remaining sauce around the shells and cover with a lid.
  7. Bake for 15-20 minutes covered to allow the pasta to soak up some of the sauce.
  8. Serve with salad or side of choice.

Chef’s tip: Add red pepper flakes to the mixture, it gives a great spicy flavor.