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!
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.
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.