Egg-Free Ricotta and Spinach Stuffed Shells with Dairy-Free Bechamel

Ingredients

• 12 shells Jumbo pasta shells
• 15 oz Dairy-free ricotta cheese
• 10 oz Frozen spinach
• 2 tablespoons Nutritional yeast
• 1 clove Garlic
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 tablespoons Olive oil
• 2 tablespoons All-purpose flour
• 2 cups Dairy-free milk (unsweetened)
• 1/4 teaspoon Nutmeg
• 1 cup Tomato sauce

Instructions

1. 1Preheat your oven to 375°F (190°C). Cook the 12 jumbo pasta shells for 8-10 minutes, or until they are tender but still firm. Drain the cooked shells well and set them aside.
2. 2Thaw the 10 oz frozen spinach and squeeze out as much excess water as possible. Mince the 1 clove of garlic.
3. 3In a medium bowl, combine the 15 oz dairy-free ricotta cheese, the squeezed 10 oz spinach, 2 tablespoons nutritional yeast, the minced 1 clove of garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix all ingredients together until they are well combined.
4. 4Carefully stuff each of the cooked 12 jumbo pasta shells with the ricotta and spinach mixture. Set the stuffed shells aside.
5. 5In a medium saucepan, heat the 2 tablespoons of olive oil over medium heat. Add the 2 tablespoons of all-purpose flour and whisk constantly for 1 minute until it forms a smooth paste, called a roux.
6. 6Gradually whisk in the 2 cups of dairy-free milk, a little at a time, ensuring there are no lumps. Continue to whisk and cook over medium heat for 5-7 minutes, until the sauce simmers and thickens enough to coat the back of a spoon. Stir in the 1/4 teaspoon nutmeg.
7. 7Spread the 1 cup of tomato sauce evenly over the bottom of a baking dish. Arrange the stuffed 12 jumbo pasta shells on top of the tomato sauce in a single layer. Pour the prepared dairy-free béchamel sauce evenly over the stuffed shells, making sure to cover them completely. Bake in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the sauce is bubbly and the shells are heated through.

Substitutions

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