Ricotta Stuffed Pasta Shells

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  800g

• Soymilk

  Lowfat, (all flavors), with added calcium, vitamins a and d

  60g

• Nutritional Yeast

  Vegan - Whole Foods Market

  5 tbsp or 38g

• Italian Herbs

  Mix of Oregano, Thyme, Rosemary, Majoram, Dried Basil

  ¼ serving or 25g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Lemon juice

  Raw

  1 tbsp or 15g

• Spinach

  Frozen, chopped or leaf, cooked, boiled, drained, without salt

  100g

• Pasta Shells

  Morrisons

  250g

• Marinara Sauce

  Sonic

  500g

Directions

1. Cook pasta shells according to package instructions⁣
2. Drain & rinse with cold water⁣
3. Blend all the tofu-ricotta ingredients (besides the spinach)⁣
4. Add the spinach and pulse again ⁣
5. Then add the ricotta to the cooked pasta shells⁣
6. Pour the marinara sauce into a baking dish and layer the filled pasta shells on top⁣
7. Bake for 20 minutes ⁣ - ENJOY!⁣

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