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Vegan Stuffed Shells with Dairy-Free Ricotta

Alisa Fleming
  • 75 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2 tsp

Basil

4 cloves

Garlic

1 1/2 tsp

Oregano, dried

1

box Spinach, frozen

1

Sweet onion

1

(12- to 14-ounce) package Tofu, extra-firm or firm

1

(24- to 28-ounce) jar Marinara, dairy-free

1

box Pasta shells, jumbo gluten-free

1

Black pepper

1 pinch

Nutmeg, ground

5 tbsp

Nutritional yeast

1/4 tsp

Sea salt

4 tbsp

Olive oil