some things are going to change here

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Vegan baked stuffed shells (I doubled this recipe for my family of 7)
16 oz wheat jumbo shell pasta
2 large jars of your favorite marinara
1 cup packed spinach, chopped
Basil for garnish

For the ricotta
1 package firm tofu (pressed in a towel for 10 minutes to get out excess liquid)
1 cup raw cashews, soaked in hot water for 30 minutes
1/4 cup nutritional yeast
1 Tbsp Apple cider vinegar
1/2 tsp salt
1 t garlic powder
1/2 tsp onion powder
Drain the cashews then pulse the ricotta ingredients in a high speed blender until mostly smooth, using the tamper to push the ingredients in the blade.
For the parmesan
1 cup raw cashews
1/4 cup nutritional yeast
1 tsp garlic powder
1/2 tsp salt
Pulse the ingredients in a dry high speed blender on medium / low until powder fine. Store in an airtight container in the fridge or counter and garnish on all kinds of pastas.

Cook pasta halfway then take out and place on a baking tray lined with a bit of olive oil to keep it from sticking as it cools. Keep the pasta sheets separate from each other so they don’t stick too. Then place a thin layer of marinara on the bottom of a large casserole dish. Mix in the chopped spinach into the ricotta with a spoon. Then fill each shell with the ricotta mixture and place on the casserole dish. Top with plenty of marinara and sprinkle on the cashew parmesan. Bake at 350F for 20 minutes covered with aluminum foil. Then take off the aluminum foil and bake for 15 more minutes. Let cook for 5 minutes out of the oven then serve!
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Видео some things are going to change here канала Ellen Fisher