Vegan Stuffed Shells With Kale Basil Ricotta Eat With Clarity

Vegan Stuffed Shells With Kale Basil Ricotta Eat With Clarity Add only enough water to help the blade along. taste and add salt & pepper to your liking. scoop cashew cream into a large bowl and add the crumbled tofu, oregano, red pepper flakes, kale, chives, and another few pinches of salt & pepper. stir & taste. cook your shells in salty water until al dente. Preheat the oven to 375f or 190c. add 2 to 3 cups of marinara sauce to the baking dish and spread it evenly over the bottom. carefully stuff each shell with 2 to 3 tablespoons of the filling and place each shell in the baking dish. this filling is enough for about 24 shells.

Vegan Stuffed Shells With Kale Basil Ricotta Eat With Clarity Preheat the oven to 375 degrees f (190 degrees c). pour half of the marinara sauce into a 9 × 13 ­inch baking dish, spreading to evenly coat the bottom of the dish. one by one, fill each cooked shell with a generous spoonful of the tofu ricotta filling and place it in the prepared baking dish. Then add the spinach and stir with a spoon until just combined. preheat the oven to 375 degrees f (190 c). once the shells are done, drain and let cool slightly. pour 1 cup (240 ml) marinara sauce in the bottom of a 9 x 9 inch (or similar size) glass or ceramic baking dish, then generously stuff the shells with the filling. For the stuffed shells: preheat oven to 350ºf. pour 1 cup marinara sauce into a 9" x 13" baking pan. mix the ricotta, spinach, and mushrooms together. stuff the ricotta mixture into the shells, placing each stuffed shell in the pan. spoon remaining sauce over the top of the shells. Stuff the shells. using a spoon, fill each shell with about 2 tablespoons of the ricotta filling. assemble. pour the marinara or passata sauce into an 8×8 inch baking dish. arrange the shells, seam up, in the baking dish, over the marinara sauce. bake. cover the dish with aluminum foil and bake for 20 minutes.