Ingredients

• Ingredients Units USM Scale 1x2x3x 18 jumbo shells 2 cups vegan ricotta (Cashew Ricotta or Tofu Ricotta) 10 oz. frozen spinach, thawed and drained or 5 oz. box of fresh spinach, steamed 1 jar (25oz) pasta sauce (or homemade Marinara Sauce) To serve fresh chopped oregano or basil almond parmesan

Preparation

• Instructions Preheat oven to 400 degrees F. Pasta: Cook pasta shells according to package directions. Ricotta Stuffing: Combine the cashew ricotta with the spinach, set aside. Prep the baking dish: Pour the entire jar of pasta sauce into the bottom of a 9 x 13 inch baking dish, spreading evenly to all edges. Alternately, pour half the pasta sauce, fill with stuffed shells, and pour the other half over top. Stuff Shells: Scoop out rounded tablespoon of the spinach-ricotta and stuff each of the pasta shells, placing them in the baking dish. (I was able to get 3 rows of 6, your results will vary depending on your baking dish.) Bake: Place baking dish, covered, in the center of the oven for 15 minutes, sauce should be bubbly. Remove cover, reduce heat to 375 degrees F. and cook for 10 – 15 minutes more. Serve with fresh chopped herbs of choice and a good dusting of almond parmesan. Serves 6 (3 shells per serving) Store: Cooked, or leftover, stuffed pasta shells can be stored in the refrigerator, in an air-tight container, for up to 5 days.