Can it be vegan? 🤔 - Ricotta Stuffed Pasta!

Name: Can it be vegan? 🤔 - Ricotta Stuffed Pasta!
Total time: 35 min
Ingredients: 2 cups Cashew; ¼ cups Lemon; ¼ cups Nutritional yeast; ¾ tsp Salt; 1 bag Spinach, frozen; 1 tbsp Oregano, dried; 1 tbsp Basil, dried; 1 tsp Garlic powder; to taste Black pepper, cracked; 2 tbsp Olive oil; 8 Pasta shell; 2 cups Marinara sauce; 1 ¼ cups Mozzarella cheese, shredded

By Fit Men Cook · 35 min

Ingredients

Cashew2 cups
Lemon¼ cups
Nutritional yeast¼ cups
Salt¾ tsp
Spinach · frozen1 bag
Oregano · dried1 tbsp
Basil · dried1 tbsp
Garlic powder1 tsp
Black pepper · crackedto taste
Olive oil2 tbsp
Pasta shell8
Marinara sauce2 cups
Mozzarella cheese · shredded1 ¼ cups

Instructions

Cook the jumbo pasta shells according to the package directions and set them aside.
Soak the cashews in room-temperature water overnight, or in hot water for one hour. Drain them and blend with the remaining ricotta ingredients until smooth, scraping down the sides as needed.
Transfer the cashew ricotta to a large bowl and mix in the oregano, basil if using, garlic powder, olive oil and black pepper.
Press as much liquid as possible from the thawed spinach, add it to the bowl and mix. Season to taste.
Preheat the oven to 375°F. Spread half the marinara sauce in an even layer in a 9×13 inch baking dish.
Fill each cooked shell with about 2 tablespoons of the filling and arrange them in the dish. Pour the remaining sauce over them and top with the mozzarella.
Cover with foil and bake for 35 to 40 minutes, removing the foil after 30 minutes so the cheese browns.
Garnish with fresh basil or parsley before serving.

Summarized from Fit Men Cook's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Cheese Lemon Mozzarella cheese Spinach Cashew Marinara sauce Pasta shell

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app