SPINACH RICOTTA STUFFED SHELLS

SERVES 4 PORTIONS

FOR THE SPINACH RICOTTA

1 can (15 oz., or 445 g) chickpeas, drained and rinsed

8 oz. (230 g) extra-firm tofu

1/4 cup (60 g) Simple Cashew Cream

2 tbsp. (5 g) chopped fresh basil

1 tbsp. (2 g) fresh parsley

2 tsp. (10 ml) lemon juice

1 clove garlic, peeled

1 tsp. salt

1/4 tsp. black pepper

1/2 cup (90 g) packed frozen spinach, thawed

FOR THE ASSEMBLY

16 jumbo pasta shells

2 cups (495 g) Chunky Tomato Sauce, divided

2 tbsp. (20 g) Sunflower Parmesan

NUTRITIONAL VALUES

Calories: 740kcal
Fat: 14.5g (2.4g S.Fat)
Carbs: 117.7g
Protein: 36.1g
Sugar: 18.7g
Sodium: 742mg

METHOD

TO MAKE THE SPINACH RICOTTA
In a food processor fitted with an S-blade, combine the chickpeas, tofu, Simple Cashew Cream, basil, parsley, lemon juice, garlic, salt, and pepper. Pulse the mixture until mostly smooth, then taste and adjust the seasonings to taste. Squeeze the spinach to remove any excess moisture before folding it into the ricotta mixture.

Place aside.

TO ASSEMBLE
Preheat the oven to 350oF (180oC, or gas mark 4), and have ready a 6 x 10-inch (15 x 25 cm) or similarly sized baking dish.

Cook the jumbo shells according to package directions, then drain and rinse under cool water. Cover the bottom of the baking dish with 1/2 cup (125 g) of Chunky Tomato Sauce. Place each shell in the dish, stuffed with spinach ricotta filling.

Once all the shells have been filled, top with the remaining Chunky Tomato Sauce and Sunflower Parmesan. Bake for 25 to 30 minutes, or until the sauce has bubbled and thickened slightly. Serve hot.

RECIPE NOTES

If you're planning a large gathering, double this recipe to fit a larger baking dish, or quadruple to fit two! Bake for 35 to 40 minutes for the larger size.