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Vegan Ricotta Stuffed Shells with Creamy Pesto

Rene
  • 30 minutes
  • Serves 12

INGREDIENTS

1/4 cup

Spinach, frozen

1

Bechamel sauce

3/8 cup

Pesto

12

Shells, large

1

Salt & pepper

2 tbsp

Parmesan, vegan

8 oz

Ricotta, vegan