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Tofu Ricotta Stuffed Pasta Shells

Servings 6
Total Time 35 minutes
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Ingredients

Tofu Ricotta Ingredients:

  • 550 grams extra firm tofu
  • 1 1/2 lemons juiced
  • 4 TBSP olive oil
  • 1/2 cup nutritional yeast
  • 3 tsp garlic powder
  • 1 cup fresh basil
  • 2 tsp salt

Cashew Cream Sauce:

  • 1/2 cup cashews soaked for at least two hours
  • 1 TBSP nutritional yeast
  • 1/2 tsp salt
  • 1/3 cup water

Other Ingredients:

  • 450 grams large shells
  • 2 cups tomato sauce
  • 1/2 cup panko breadcrumbs

Instructions

  • Place the tofu ricotta ingredients in a food processor and blend until smooth. Set aside.
  • Preheat the oven to 350 Fahrenheit.
  • Cook the pasta shells according to the package instructions.
  • Pour 1/2 cup of tomato sauce into the base of a large glass baking dish.
  • Fill the shells with spoonfuls of the tofu ricotta and arrange them open side up in the baking dish.
  • After filling the dish with the stuffed pasta, pour the remaining tomato sauce over the shells and bake in the oven for 20 minutes.
  • Meanwhile, blend the cashew sauce ingredients in a high speed blender until smooth.
  • Take the pasta out of the oven, drizzle the cashew cream sauce over it, sprinkle the panko breadcrumbs on top, and bake for an additional five minutes.

Storage:

  • Store the leftovers in a glass container in the fridge.