INGREDIENTS
Tofu Ricotta:
1
package extra firm tofu
1/4 cup
nutritional yeast
1 tsp
oregano
1 tsp
basil
1 tsp
garlic powder
1 tsp
lemon juice
1 tsp
salt
1/4 tsp
black pepper
Extra-virgin olive oil, as needed
Pasta:
15
Jumbo Shells (I used the Barilla brand)
1
jar marinara sauce or choice
Fresh basil for topping (optional)