Vegan Stuffed Shells (V, V+, Possible GF)

Directions

• Step 1 Spinach ‘Ricotta’ Filling
• Step 2 Add the raw cashews to a food processor and blend until fine.
• Step 3 Next, open and drain the tofu and even press between your palms while over the sink to drain the excess water.
• Step 4 Breaking into pieces, put these into the processor and blend.
• Step 5 If your processor is large enough, add the rest of the filling ingredients and blend thoroughly. If it is not big enough, go ahead and use a large mixing bowl and place the blended tofu and cashew mix in along with the ‘filling’ ingredients.
• Step 6 Mix thoroughly and then add the spinach. I found some of the moisture was good as it softened the filling texture.
• Step 7 Salt and pepper the filling mixture and mix in.
• Step 8 Pulling it all together:
• Step 9 Take a 9″ by 13″ pan and cover the bottom of the pan with 1/2 cup of the red sauce.
• Step 10 Then take an uncooked large shell and holding it in one hand, use a teaspoon of filling and stuff it into the raw shell. Continue to do this until you fill each shell.
• Step 11 As you fill a shell, set it down on the sauce with the shell opening face up.
• Step 12 Once the pan is completely filled with the uncooked stuffed shells, drizzle additional sauce over the top (this may be 1 1/2 cups or more depending on your liking).
• Step 13 Then drizzle over this 1/4 cup water. This will settle to the bottom and help with the cooking of the shells as this dish bakes.
• Step 14 Cover and bake at 350°F for 30 minutes. To see if it is cooked, pierce a shell with a sharp knife.
• Step 15 **I love the shortcut and ease of using uncooked pasta shells as it makes it easier to stuff and cooks well.