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Vegan Stuffed Shells with Cashew-Almond Ricotta

Alina Zavatsky - Vegan Runner Eats
  • 45 minutes
  • Serves 6

INGREDIENTS

1

box jumbo pasta shells*

1

recipe vegan cashew-almond ricotta cheese

2 cups

frozen spinach, defrosted (measure while it's still frozen)

ground nutmeg

2 cups

marinara sauce, homemade or store-bought

1/2 cup

vegan Mozzarella Shreds - I use Follow Your Heart brand