Vegan Spinach and Ricotta Stuffed Shells

Ingredients

• 16 shells Jumbo Pasta Shells
• 15 oz Vegan Ricotta Cheese
• 10 oz Frozen Spinach
• 24 oz Tomato Sauce
• 2 cloves Garlic
• 2 tbsp Nutritional Yeast
• 1 tsp Dried Basil
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Cook the 16 jumbo pasta shells until they are tender but still firm. Drain them and rinse with cold water to stop the cooking. Set them aside.
3. 3Ensure the 10 oz frozen spinach is thawed. Squeeze out as much excess water as possible from the spinach. This is important to prevent a watery filling.
4. 4In a medium bowl, combine the 15 oz vegan ricotta cheese, the squeezed 10 oz spinach, 2 cloves of minced garlic, 2 tbsp nutritional yeast, 1 tsp dried basil, 0.5 tsp salt, and 0.25 tsp black pepper. Mix everything together thoroughly until well combined.
5. 5Spread about 1/3 of the 24 oz tomato sauce evenly across the bottom of a baking dish. This prevents the shells from sticking.
6. 6Carefully spoon the vegan ricotta and spinach mixture into each of the cooked 16 jumbo pasta shells. Arrange the stuffed shells in a single layer in the prepared baking dish on top of the sauce.
7. 7Pour the remaining 24 oz tomato sauce over the stuffed shells, making sure they are mostly covered.
8. 8Bake in the preheated oven for 30-35 minutes. The dish is ready when the sauce is bubbly and the shells are heated through.
9. 9Allow the stuffed shells to cool for about 5-10 minutes before serving. This helps the filling set slightly.

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