DESCRIPTION:
These hearty stuffed shells are filled with my creamy kale tofu ricotta for the ultimate comfort food that’s also oil free, healthy and delicious. Perfect for family dinners, meal prep or when you’re craving a satisfying Italian inspired meal. Made with wholesome ingredients, this recipe is dairy-free and completely plant based, proof that comfort food can be both delicious and nourishing.
INGREDIENTS:
1 lbs. large pasta shells
1 batches of my tofu ricotta with kale (make a double batch if cooking all the pasta shells)
8 cups oil-free marinara sauce
1 batch of my faux Parmesan
PREPARATION:
1-Follow the instructions on the pasta box and cook the pasta shells accordingly. Once cooked drain in a colander and rinse under cold water.
2-Make the tofu ricotta with kale and set aside. You will need to make a double batch if using all the pasta shells. Best to make the day before.
3-Preheat the oven to 375 degrees F.
4-Spread 2 cups of the marinara sauce evenly in a 13×9” baking pan, then arrange the stuffed shells atop the marinara sauce.
5-Using a spoon or knife, stuff the cooked pasta shells with the ricotta filling, until all the shells have been stuffed.
6-Pour the remaining marinara sauce evenly over the pasta shells.
7-Cover and bake for 25-30 minutes, until hot and bubbling. Once done, take out of the oven, uncover and let it rest for 5-10 minutes. Sprinkle top with faux Parmesan and enjoy.
CHEF´S NOTE:
Link for the video: Click Here
Link for faux Parmesan: Click Here
Link for tofu ricotta with kale: Click Here
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