Quick and satisfying recipe , perfect even for picky eaters.
These Vegan Ricotta Spinach Stuffed Pasta Shells are a culinary masterpiece, combining creamy vegan ricotta with nutritious spinach, all nestled within perfectly cooked pasta shells.
Made with homemade vegan ricotta crafted from tofu, nutritional yeast, and a blend of savory spices, every bite bursts with flavor and goodness. 🌱 Plus, the vibrant spinach adds a pop of color and an extra boost of vitamins.
Vegan Ricotta Spinach Stuffed Pasta Shells
🔶250g large pasta shells 🔶500g homemade tomato sauce (made from passata, onion, garlic, fresh basil, maple syrup) 🔶200g spinach, fresh or frozen 🔶Vegan ricotta: 🔸300g firm tofu 🔸30g nutritional yeast 🔸15g miso 🔸5g garlic powder 🔸pepper to taste
Directions
. Preheat your oven to 180°C
2. Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
3. Blend tofu with nutritional yeast, miso, garlic powder, salt, and pepper to the mashed tofu until smooth
4. In a separate bowl, combine the chopped spinach with the vegan ricotta mixture.
5. Stuff each pasta shell with the ricotta-spinach mixture and place them in a baking dish.
6. Pour the homemade tomato sauce over the stuffed shells, making sure they are fully covered.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the sauce is bubbly.
Remove the foil and return to the oven and bake for an additional 5 minutes.
8. Once done, remove from the oven and let it cool for a few minutes before serving.
Happy Cooking 👩🍳👩🍳👩🍳
