Vegan Stuffed Shells with Cashew Ricotta

Step 1

Preheat the oven to 350 degrees Fahrenheit.

Step 2

Prepare the jumbo shells according to packaged directions. Strain through the water when shells are al dente. Do not overcook as they will become too tender to stuff. Allow shells to cool while preparing the filling.

Step 3

In a food processor blend together the ingredients for the Cashew Ricotta until it begins to resemble ricotta cheese. Add tofu, oregano, salt, and pepper and blend until evenly incorporated. Transfer to a large bowl. Stir in parsley and spinach and set aside.

Step 4

Pour 1 cup of marinara sauce into a 9x13 baking pan. To stuff shells, gently press the top and the bottom with your fingers so that shells open width-wise. Spoon in 2 heaping tablespoons of spinach ricotta filling and place in the pan on top of the marinara sauce. Repeat until all the filling is gone. It should fill about 20 shells. Top with remaining marinara sauce.

Step 5

Cover with tin foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until sauce is hot and bubbly. Remove from oven and allow shells to cool slightly before serving.

Step 6

Serve with vegan parmesan and fresh parsley.