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Ricotta Stuffed Shells With Creamy Pesto [Vegan]

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Have a fancy dinner with minimal work – Vegan Ricotta Stuffed Shells with Creamy Pesto. A baked pasta dish that everyone will love.

Ricotta Stuffed Shells With Creamy Pesto [Vegan]

Calories

120

Serves

12

Cook Time

30

Ingredients

For the Creamy Pesto Sauce:

For the Stuffed Shells:

  • 12 large shells
  • 8-ounces vegan ricotta
  • 1/4 cup frozen spinach, thawed
  • 2 tablespoons pesto
  • Salt and pepper to taste
  • 2 tablespoons vegan parmesan (optional)

For the Pesto:

  • 2 cups fresh basil
  • 1/2 cup unsalted cashews
  • 3 to 4 cloves garlic, peeled
  • 1/4 cup vegan parmesan
  • 1/2 cup olive oil
  • Salt and pepper to taste

Preparation

For the Pesto:

  1. Add basil, cashews, garlic, parmesan and olive oil to a food processor. Blend until combined.
  2. Scrape down the sides and add salt & pepper. Blend again until it reaches your desired consistency.

For the Shells:

  1. Preheat oven to 375°F.
  2. Bring a large pot of water to a boil. Add pasta and cook according to package instructions.
  3. While pasta is cooking, combine ricotta, spinach, pesto, salt, pepper and parmesan in a bowl. Stir to combine and set aside.
  4. Make bechamél sauce according to instructions. Add pesto to the sauce and stir to combine. If the sauce is too thick, add water to thin.
  5. Drain pasta and run under cold water until cool enough to handle.
  6. Spread 1/2 cup of creamy pesto sauce on the bottom of an 8-inch by 8-inch baking dish. Fill each shell with a heaping tablespoon of ricotta filling and place in the baking dish.
  7. Pour pesto sauce over the stuffed shells. Place in the oven and bake for 20 minutes, or until sauce is bubbling and filling is warmed through.
  8. Remove from the oven and serve.

 

Nutritional Information

Per Serving: Calories: 120 | Carbs: 13g | Fat: 6g | Protein: 5g | Sodium: 68mg | Sugar: 2g

Notes

A normal package has more than 12 shells and it is recommended that you cook 15-18 in case any break while boiling. You can always eat the remaining noodles with the leftover pesto sauce.

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AUTHOR & RECIPE DETAILS


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Simple ingredients, maximum flavor. My name is Rene and I am the one woman show behind the vegan goodness at This Savory Vegan. My recipes focus on combining simple ingredients to make delicious meals that even meat eaters would drool over. My goal is to show people that eating vegan can be easy, creative and tasty!


 

 

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12 comments on “Ricotta Stuffed Shells With Creamy Pesto [Vegan]”

Click to add comment
Lyndsy Livengood
8 Days ago

Alysa Chainz Veley


Reply
Lisa Ellen
8 Days ago

Brittany Hancox


Reply
Brittany Hancox
15 Jan 2018

😻😻😻

Megan Pearson
8 Days ago

Casper Pearson this looks lush xx


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David Andrew Hernandez
8 Days ago

YUM


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Jessica Wolf
8 Days ago

Danielle WolfPLEASE


Reply
Jorge Osuna Jr.
8 Days ago

Nidia Osuna


Reply
Keniesha Francis
8 Days ago

GA Ann


Reply
GA Ann
14 Jan 2018

You don't know me 😏

Keniesha Francis
14 Jan 2018

You don't know you...😋

Donaly Bass
9 Days ago

Tess Dedman...you might like this page...


Reply
Nathan Baker
9 Days ago

Awesome


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