Cashew & Spinach Ricotta Stuffed Pasta Shells
Ingredients
Ingredients for 6 Servings
Cashew Ricotta
- 2 cups raw cashews, soaked
- ⅔ cup water
- ¼ cup fresh lemon juice (approx. 2 lemons)
- ¼ cup nutritional yeast
- ¾ tsp salt
Remaining
- 1 bag (16 oz) frozen spinach, thawed
- 1 tbsp dried oregano
- 1 tbsp dried basil (OPTIONAL)
- 1 tsp garlic powder
- Fresh cracked black pepper to taste
- 2 tbsp olive oil
- 8 (½ box) jumbo pasta shells (I used manicotti but pasta shells are easier to source)
- 2 cups favorite marinara sauce
- 1 ¼ cup plant-based shredded mozzarella (I used Violife)
- Fresh basil for garnish
Steps
Step 1
Prepare the jumbo pasta shells according to package instructions and set aside.
Step 2
To prepare the cashew ricotta, start by soaking the cashews in room temperature water overnight or in hot water for one hour. Drain the cashews and add them to a high-speed blender along with the remaining ingredients. Blend until it reaches a smooth consistency, scraping down the edges as needed.
Step 3
Transfer the cashew ricotta to a large bowl along with the oregano, basil*, garlic powder, olive oil, and black pepper.
Step 4
Place the defrosted spinach in a colander and press out as much liquid as possible. Add the spinach to the bowl with the cashew ricotta ingredients and mix to combine. Adjust for seasoning.
Step 5
Preheat the oven to 375F and set aside a 9×13’’ baking dish. Pour half of the marinara sauce into the baking dish, smoothing out in an even layer.
Step 6
Scoop the cashew spinach filling (roughly two tablespoons) into each cooked shell and arrange in the baking dish. Pour over the remaining sauce and top with the mozzarella cheese.
Step 7
Cover with tin foil and place in the oven to bake for 35-40 minutes. After 30 minutes, remove the tin foil to let the cheese brown.
This is a cast-iron skillet in the shape of NY by the way! 
Step 8
Top with fresh basil or parsley and enjoy with a nice salad or steamed vegetables for a full meal!
Step 9
Store any extras in the fridge for up to 5 days.