Dairy-Free Ricotta Stuffed Shells

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


1/2 box Barilla Jumbo Pasta Shells, cooked

2 cups pasta sauce


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


  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.

Cauliflower Pizza with “Tomato” Sauce

Cauliflower Pizza

Sometimes it can be difficult to find foods that fit our dietary and nutritional needs which is why I have created this gluten and acidic free pizza. Inspired recently by a fellow follower, who is unable to eat tomatoes and has certain dietary restrictions, I came up with this well suitable option. The next family dinner night you have, I invite you to try making this healthy alternative that will leave your belly full. Adding any toppings of your choice is always alright so feel free to get creative!Cauliflower Pizza

Yields 1 large pizza


1 head cauliflower (about 4 to 5 cups), riced

2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. filtered water

1/4 cup vegan Parmesan, (optional)

1-2 cloves garlic, minced

1 tsp. oregano

1/2 tsp. fresh basil, minced (optional)

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/8 tsp. Spicely Organics Ground Black Pepper

1 tsp. Vitacost olive oil


  1. Preheat oven to 400 degrees F. 
  2. Using a box grater, grate your cauliflower to make the rice and set it aside. 
  3. In a medium pot, bring 2 cups of water to a boil and pour in cauliflower rice. Allow to cook for 5-6 minutes or until tender. Drain using a fine mesh strainer or cheese cloth. Squeeze any remaining liquid out- very important step. 
  4. In a small bowl, combine your egg replacer and water. Set aside
  5. In a large bowl, combine cauliflower rice, egg replacer, oregano, salt, pepper, basil, garlic, flour, and vegan Parmesan. Mix until dough l-like consistency forms. 
  6. On a lined baking sheet with parchment paper, sprinkle with flour or corn meal to help keep it from sticking. Spread out the dough 1/2 in thick so it has a nice crust to it. 
  7. Bake for 20-25 minutes.
  8. Remove from the oven and add your sauce of choice, vegetables, protein, cheese, or any topping you’d like. Return to the oven for an additional 7-8 minutes just to brown the toppings or cheese. 
  9. Slice and enjoy with parsley or red pepper flakes on top. 

Chef’s tip: Make sure to lightly spray or oil the parchment paper so it does not stick to the crust. Also, I pre roasted a few slices of sliced onion, mushroom, and bell peppers to place on top of the pizza before baking it again.

Authentic Italian Tomato Sauce

Before I realized how easy it is to make my own mouthwatering pasta sauce, I opted for store-bought varieties. The downside to pre-made sauces is that they’re often tainted with preservatives to maintain longer shelf lives—no thanks! Now, I use homegrown tomatoes from my garden (or local farm when necessary!). With organic, fresh and local ingredients, it’s easier than ever to sneak in some added nutrients (think fresh herbs such as thyme and basil!). Italian lover? This sauce is the perfect addition to pizza, lasagna and beyond!


10 medium tomatoes, cut into quarters 

3 cloves of garlic, smashed 

1 small white onion, chopped roughly

1 Tbsp. Simply Organic Oregano

1/4 cup  fresh basil leaves 

1 1/2 tsp. Simply Organic Thyme Leaf

1 tsp. Vitacost Himalayan Pink salt

1 tsp Spicely Organics Black Peppercorns Tin

3 quarts water



  1. In medium saucepan, heat tomatoes, garlic and onion. Fill with water 2-in. below brim of pot.
  2. Add oregano, basil, thyme, salt and pepper. Bring to boil on high heat. Boil for 10 minutes until tomatoes and onions soften.
  3. With hand immersion or blender, combine until everything is broken up. Pour back into pot and bring back to a boil.
  4. After boiling, reduce to simmer for 3 hours. Once time has elapsed and you’ve reached desired thickness, remove from heat and let cool. Serve immediately or can sauce for longer shelf life.


Chef’s tip: Great for Pizza, Spaghetti, and lasagna! Fresh and homemade is a much better choice than store bought.