A super simple and delicious recipe made with pasta shells stuffed with a super creamy cashew-tofu ricotta mixed with spinach and topped with a quick garlicky sauce! A wonderful vegan dish that everyone will love!
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Bring a large pot of water to a boil. Add pasta shells and cook according to package directions. Drain into a colander. Return to pot and toss with a few dashes of olive oil. Set aside.
Make the Quick Tomato Sauce: Coat the bottom of a medium saucepan with oil and place over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté 1 minute more.
Add crushed tomatoes, basil, sugar, oregano, salt and pepper. Stir a few times to incorporate. Bring to a simmer and lower heat. Allow to simmer, uncovered, for 15 minutes, stirring occasionally.
Make the Vegan Ricotta Florentine: Place onion, garlic, cashews, milk and lemon juice into bowl of food processor. Blend until smooth, stopping to scrape down sides of bowl as needed. Add tofu, salt and pepper. Pulse until a thick and slightly chunky, ricotta-like texture is achieved, again, stopping to scrape down sides of bowl as needed. If some space remains in food processor bowl, add spinach and pulse until finely chopped and well blended. Otherwise, transfer mixture to a bowl, finely chop the spinach by hand and stir into mixture.
Make the Stuffed Shells Florentine: Preheat oven to 400º. Coat the bottom of a 9 inch by 9 inch baking dish or 10 inch round oven-safe skillet with about half of sauce.
Stuff shells with ricotta mixture and arrange in a single layer in baking dish or skillet. Top with remaining sauce.
Cover and bake 20-25 minutes, until sauce is bubbly. Remove from oven and allow to sit for 5 minutes before serving.
By VeggieSouls
