Tofu Ricotta Stuffed Pasta Shells

This pasta recipe features a vegan ricotta that is not only rich and satisfying but also bursting with flavors that can please even the pickiest eaters. Whether you are hosting a dinner party for friends or preparing a comforting family meal, these vegan ricotta stuffed pasta shells are sure to impress.

Makes 6 servings | ⏱️ 35 mins

Tofu Ricotta Ingredients:

• 550 grams extra firm tofu

• 1 1/2 lemons, juiced

• 4 TBSP olive oil

• 1/2 cup nutritional yeast

• 3 tsp garlic powder

• 1 cup fresh basil

• 2 tsp salt

Cashew Cream Sauce:

• 1/2 cup cashews, soaked for at least two hours

• 1 TBSP nutritional yeast

• 1/2 tsp salt

• 1/3 cup water

Other Ingredients:

• 450 grams large shells

• 2 cups tomato sauce

• 1/2 cup panko breadcrumbs

  
  

Instructions:

1. Place the tofu ricotta ingredients in a food processor and blend until smooth. Set aside.

2. Preheat the oven to 350 Fahrenheit.

3. Cook the pasta shells according to the package instructions.

4. Pour 1/2 cup of tomato sauce into the base of a large glass baking dish.

5. Fill the shells with spoonfuls of the tofu ricotta and arrange them open side up in the baking dish.

6. After filling the dish with the stuffed pasta, pour the remaining tomato sauce over the shells and bake in the oven for 20 minutes.

7. Meanwhile, blend the cashew sauce ingredients in a high speed blender until smooth.

8. Take the pasta out of the oven, drizzle the cashew cream sauce over it, sprinkle the panko breadcrumbs on top, and bake for an additional five minutes.

Storage:

• Store the leftovers in a glass container in the fridge.