Stuffed Shells

Name: Stuffed Shells
Yield: Makes 6 to 8 servings
Cuisine: Italian
Ingredients: 1 pound large pasta shells; Salt; 4 cups Almond Ricotta; ¼ cup slivered fresh basil leaves, lightly packed; 2 tablespoons nutritional yeast flakes; 1 to 2 tablespoons freshly squeezed lemon juice; 2 cloves garlic, minced; Ground pepper; 8 cups marinara sauce; 8 ounces Meltable Mozzarella, grated (optional)

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

About

This quick and easy dish is a favorite in my cooking classes. Pasta stuffed with light and fluffy Almond Ricotta and liberally doused with marinara sauce is a truly satisfying entrée. Although this recipe calls for large pasta shells, feel free to substitute other shapes, such as manicotti or cannelloni.

Ingredients

1 pound large pasta shells
Salt
4 cups Almond Ricotta

Europe
Italy
Rome
Main course
Mediterranean
Vegan

Method

Cook the pasta shells.

Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt if desired, then add the pasta shells. Return to a boil. Decrease the heat to medium-low and cook, stirring occasionally, until tender but firm, about 12 min