Vegan Ricotta Stuffed Shells

Ricotta Stuffed Shells

𝗥𝗜𝗖𝗢𝗧𝗧𝗔 𝗦𝗧𝗨𝗙𝗙𝗘𝗗 𝗦𝗛𝗘𝗟𝗟𝗦

Vegan of course 🌿. This is my most liked 𝗿𝗲𝗰𝗶𝗽𝗲 so far 😍. So why not share a close up.

Ricotta Stuffed Shells

Ricotta Stuffed Shells! Vegan of course. This is my most likked recipe so far. So why not share a close up. It's such a comforting meal.

Course Dinner

Cuisine Italian-Inspired

Keyword Plant-Based Ricotta, Vegan Ricotta Pasta Shells

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Denise

18 pieces pasta shells about 200 gram
1 1/2 cup cashews soaked for 2-3 hours
1/2 cup plant milk
2 tbsp lemon juice
2 tbsp nutritional yeast
1 small clove garlic
salt and pepper to taste
250 gram vegan creamed spinach frozen (I love using the german product "Würzspinat" by Iglo, but you can also use normal spinach)
1 can tomatoes
1 handful pine nuts
vegan parmesan or grated cheese
a few sprigs fresh thyme

Cook shell pasta according to package instructions.
Add all ingredients for the ricotta cheese [cashews, plant milk, lemon juice, nutritional yeast, garlic, salt & pepper] into a good blender and mix until smooth & creamy.
Defrost spinach.
Put the canned tomato chunks into a casserole/oven dish.
Stuff the shell pasta with ricotta and spinach. Put them on top of the tomato base. Top with vegan parmesan, herbs and pine nuts.
Bake at 200C/390F for about 20 minutes.