Entrees

Stuffed Shells with Cauliflower Ricotta

Carbs are life. Yep, we said it, we are 100% in love with carbs. I mean how can you not be in love with carbs? Bread, potatoes, rice, chips, fries… we are drooling just writing this post. While all those carbs are amazing, this recipe is dedicated to the best carb of them all: pasta.

I (Kat) admit that I don’t have pasta as much as I should, it is one of the easiest dishes to make vegan and to fill with healthy vegetables. Then of course smoother it with an amazingly delicious sauce. There we go, drooling again. I would like to formally apologize to pasta for neglecting you for so long. To show you how sorry I am, I wrote you this blog post. My love letter to pasta.

Thank you for always being there when I need you. When I needed a quick ten minute meal, you were there. When I only had $5 to spend on dinner, you were there. When I was really sad after watching Requiem for a Dream, you were there. When I needed late night food at 2 a.m., you were there. You are always there and we should be there for you.

This week we are, and promise to make a better effort on our side of the relationship. In the meantime let us introduce you to this beauty of a dish. We were asked on our Twitter (which means you have something you want us to make just tell us on one of our socials and we will probably do it!!!) to make stuffed pasta shells and boy are we glad we did. These shells are stuffed with the most amazing garlicky cauliflower ricotta (is there anything cauliflower can’t do?) and steamed greens. Minimal dishes and minimal time, sounds like the perfect dinner to me.

Stuffed Shells with Cauliflower Ricotta

Serves: 3-4

Ingredients:

  • 1 box large pasta shells
  • 3 cups spinach
  • 1 tsp salt
  • 1 cup tomato sauce

Vegan Ricotta:

  • 1 head cauliflower
  • 3 tbsp avocado oil
  • 1/4 cup nutritional yeast
  • 1/4 cup non-dairy milk
  • 2-3 cloves garlic
  • 1 tbsp onion powder
  • 1 bunch fresh parsley

Instructions:

  1. Preheat oven to 350F.
  2. Roughly chop your cauliflower into smaller pieces and add to a steam basket. Steam for about 15 minutes or until tender.
  3. While your cauliflower is steaming, add the rest of your vegan ricotta ingredients to a high speed blender. Once cauliflower is steamed add to your blender. Pulse until you get a cauliflower mash. You still want it to be slightly chunky as dairy ricotta typically has that texture. Do not blend until smooth.
  4. Add your pasta shells to boiling water and cook according to the instructions on the box.
  5. Add the spinach to your steam basket along with salt and steam for about 1 minute or until wilted.
  6. In your baking pan spread about 1/3 of your tomato sauce on the bottom of the pan. Stuff your cooked pasta shells with some spinach and about 1 tbsp of cauliflower ricotta. Lay them flat in a single layer in your pan. You do not want more than one layer. Once all your shells are laid in the pan, pour the rest of your tomato sauce over the top of them.
  7. Bake in the oven for about 20-25 minutes.