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.
Filling:
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
Instructions:
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
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