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Stuffed Shells With Tomato Basil Ricotta

Gluten-Free, Vegan, Serves 6

For the Stuffed Shells:

  • 18 gluten-free jumbo pasta shells
  • 2 cups marinara sauce

For the Whipped Tofu Ricotta:

  • 1 block (14 oz) extra-firm tofu, drained and pressed
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

For the Tomato Basil Topping:

  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, chopped
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Directions:

Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside. Combine the drained tofu, nutritional yeast, lemon juice, olive oil, garlic powder, salt, and pepper in a food processor. Blend until smooth and creamy, creating the whipped tofu ricotta. Spoon the whipped tofu ricotta into a piping bag or a resealable plastic bag with a corner snipped off. Spread a thin layer of marinara sauce on the bottom of a baking dish. Carefully fill each cooked jumbo pasta shell with the whipped tofu ricotta mixture. Arrange the stuffed shells in the baking dish. Pour the remaining marinara sauce over the stuffed shells.

Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes or until the sauce is bubbly. While the stuffed shells are baking, prepare the tomato basil topping. Combine the halved cherry tomatoes, chopped basil leaves, olive oil, salt, and pepper in a bowl. Toss to combine. Once the stuffed shells are done baking, remove them from the oven and uncover them. Top the stuffed shells with the tomato basil mixture. Serve the Stuffed Shells with Tomato Basil and Whipped Tofu Ricotta hot, garnished with extra basil leaves if desired.

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