I’ve been making this recipe for years and years and realized recently that I had not shared it on my blog. When I was a kid ricotta stuffed noodles was one of my favorite dishes that my mom made. Of course, with all of the ways out there to make vegan cheeses, there is a vegan ricotta recipe and this meal is a staple in my kitchen.
1 package firm or extra firm Tofu
½ - ¾ Cup Cashews
2 Tbsp Nutritional Yeast
1 Tbsp Lemon
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp salt
Optional: 1 Cup Daiya Cheese or 1 cup frozen spinach
½ box of large shell noodles
2 Cups of prepared marinara sauce
First bring 4-6 cups of water to boil and cook ½ box of large shell noodles (20-22 noodles). Store the remaining noodles for a later date. I like to store my food in mason jars, and find that the other half box of noodles (20-22 large shells) fits perfectly in a large mason jar.
While your noodles are cooking, prepare the filling. Add all of the ingredients to your food processor and pulse until it forms into a thick and creamy cheese. If you like the recipe and want to add some fun you can mix in 1 Cup of Daiya cheese or 1 cup frozen spinach that has been thawed and well drained.
Drain noodles and rinse with cold water to help them cool faster. Make sure noodles are not sticking together.
Spread two tablespoons of marinara sauce on the bottom of an 8” glass-baking dish.
Fill each noodle with a scoop of ricotta mixture. Place each noodle open face up in the
Bake for 30-40 minutes at 350 degrees.
These are extremely filling and just a couple tend to fill you up!
**If you are making a meal for one or two - this is the perfect freezer meal! Prepare half the noodles ready to bake and then freeze the other half, leaving out the marinara in the freezer dish.**
Makes 20-22 Large stuffed shells or 5-6 servings
Serving Size: 3-4 Shells