Description
A delicious and creamy dish made with stuffed jumbo pasta shells filled with a blend of spinach, tofu, and cashews.
Ingredients
Scale
- 1/2 cup raw cashews
- 1/2 block firm tofu
- 2 tablespoons lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Califia Farms oat milk
- 9 oz package frozen spinach, thawed and squeezed dry
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara sauce
- (Optional) Fresh basil, roughly chopped
- (Optional) Dairy-free cheese, shredded
Instructions
- Preheat your oven to 350°F.
- Soak the raw cashews in boiling water for 10-15 minutes.
- Cook the jumbo shells according to package instructions, reducing cooking time by a minute for al dente.
- Blend the soaked cashews with tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until creamy.
- Fold in the thawed spinach into the ricotta mixture.
- Spread half of the marinara sauce in a casserole dish.
- Stuff the shells with the ricotta mixture and place them in the sauce, then cover with remaining marinara.
- (Optional) Sprinkle with dairy-free cheese.
- Cover with foil and bake for about 30 minutes.
- Remove foil for the last 5-10 minutes to let cheese melt (if using).
- Serve hot, optionally garnished with fresh basil.
Notes
- Ensure the shells are cooked al dente for better texture.
- The nut mixture can be adjusted based on your preference for creaminess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 stuffed shells
- Calories: 300
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg