Description
A comforting dish of jumbo shells filled with creamy, dairy-free cashew-tofu ricotta and spinach, baked in marinara sauce.
Ingredients
- 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
- 16 jumbo shells (regular or gluten-free)
- 16 oz favorite marinara
- (optional) fresh basil, roughly chopped
- (optional) dairy-free cheese, shredded
Instructions
- Preheat the oven to 350°F.
- Soak raw cashews in boiling water for 10-15 minutes, then drain.
- Cook jumbo shells according to package directions but stop one minute early for al dente texture. Drain and cool.
- Blend cashews with firm tofu, lemon juice, nutritional yeast, kosher salt, black pepper, and oat milk until smooth. Adjust consistency with more oat milk if needed.
- Fold spinach into the cashew-tofu mixture.
- Spoon half of the marinara into a casserole dish.
- Stuff shells with the ricotta mixture and place seam-side up in the dish.
- Cover with remaining marinara and top with dairy-free cheese if using.
- Cover with foil and bake for 30 minutes.
- Remove foil for the last 5-10 minutes to brown cheese, if used. Serve with fresh basil.
Notes
Use any plain unsweetened oat or plant milk if Califia Farms is unavailable. For nut-free, replace cashews with extra firm tofu and a tablespoon of tahini.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian