Happy 2020 my friends!
I bring to you my first vegan recipe of the year after taking a much needed break after blogmas…
I used to purchase this vegan ricotta called Tofutti and for some reason my local supermarket stopped selling it. It’s been 2 years since I’ve seen that ricotta. So the other day I went to a newly built supermarket in a neighboring town. Low and behold what did I see…Tofutti. Needless to say, I was one happy camper. You would have thought I won the lottery. I picked up every container they had.
Stuffed ShellsInstead of making the typical lasagna dish, I wanted something not as heavy, but with the same flavor. What else is better than stuffed shells with ground beef-less sauce and here’s all you need:
- Pasta shells
- Pasta sauce
- Ground beef-less meat
- Tofutti ricotta
- Baby spinach leaves
- Extra virgin olive oil
First thing you want to do is boil the water. I like to add my seasoning abd olive oil to the water. Once it comes to a boil, add the pasta. While the pasta is cooking, you want to prepare the sauce. Add a teaspoon of olive oil to the skillet, then add the beef-less ground with 1/4 cup of water and seasoning. Add the pasta sauce to the beef-less ground and mix.
Preheat your oven to 375.
You want to chop up the spinach because you’re going to add it to your mixture.Now it’s time to start assembling…
Add the ricotta to the pasta shella and some of the ground beef-less sauce. Once you compete that, pour the remaining sauce over the pasta.Cover the dish with foil and put in the oven for 35 minutes.I hope you enjoy 😋. Let me know if you try this recipe and what you thought about it.
Until next time, night night 💋