These stuffed shells are made with rich and creamy cashew-tofu ricotta that's blended with fresh spinach, stuffed into pasta shells and smothered in a quick garlicky tomato sauce!

INGREDIENTS – Pasta shells – Olive oil – Onion – Garlic – Crushed tomatoes – Organic granulated sugar – 1 teaspoon dried oregano – Salt & pepper – Fresh basil – Raw cashews – Soy or almond milk – Lemon juice – Tofu – Spinach

LEFTOVERS & STORAGE This dish makes for awesome leftovers! Your vegan stuffed shells will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 3 months.

TIPS! Feel free to substitute your favorite jarred sauce or homemade tomato sauce. You'll need about 3 cups.

You can save time on the day of serving by making the sauce and filling a day in advance.

Frozen spinach can be subbed for fresh if that's what you have on hand. You'll need about 2 ounces. Be sure to thaw and drain it before adding it to your ricotta.

Click the link below to see the full recipe!