Description
A comforting dish of jumbo pasta shells filled with a creamy cashew-tofu ricotta and spinach, topped with savory marinara sauce.
Ingredients
Scale
- 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 (or other oat milk)
- 9 oz package frozen spinach, thawed and drained
- 16 jumbo shells (regular or gluten-free)
- 16 oz of your favorite marinara
- (optional) fresh basil, roughly chopped
- (optional) dairy-free cheese, shredded
Instructions
- Preheat the oven to 350°F (175°C).
- Soak cashews in boiling water for 10–15 minutes.
- Cook jumbo shells in salted water until very al dente; drain and cool.
- Blend soaked cashews with tofu, lemon juice, nutritional yeast, salt, pepper, and oat milk until creamy.
- Fold spinach into the ricotta mixture until combined.
- Spread half of the marinara in a casserole dish; fill shells with the ricotta-spinach mixture and arrange in the dish.
- Top with remaining marinara and optional cheese.
- Cover with foil and bake for 30 minutes or until bubbly; uncover to brown cheese if added.
- Let the casserole rest for 5 minutes before serving, garnished with basil if desired.
Notes
Adjust seasoning to taste; can be made nut-free or gluten-free with substitutions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 5g
- Sodium: 1000mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13.5g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg