***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~25 minutes; Cook Time: ~25-30 minutes; Yield: 30 shells or six servings
- Two jars pasta sauce (alternatively you can make you own sauce; I tend to buy a pre-made sauce and add extra flavors)
- Jumbo shells (30 shells, varies depending on company)
- Vegan Ricotta:
- 2-3 packages of Kitehill vegan ricotta
- 1 package, Mozzarella Daiya
- 4 garlic cloves, minced
- 1 large sweet onion, diced
- 1 large bell pepper, diced
- 2 shallots, minced
- Extra Virgin Olive Oil
- Fresh basil leaves, sliced
- Fresh oregano, minced (1 tbsp)
- Fresh thyme, minced (½ tbsp)
- 2 tbsp nutritional yeast
- 1 tsp, sea salt
- Fresh ground black pepper to taste
- ½ tsp, cayenne
- Grease a very large casserole dish or a few smaller casserole dishes, and set aside.
- Preheat the oven to 400 F.
- Boil a large pot of water, lightly salted. (I also add a splash of olive oil so the shells don’t stick).
- Once the water is boiling, add the shells. (Note, you will need to cook more than 30 since some will break during cooking.)
- Boil for about 8-10 minutes, or until al dente.
- Drain the shells, rinse with cold water to stop the cooking, drain again, and set aside to cool.
- Sauté the minced shallots and garlic in a well oiled sauté pan. (About 5 minutes.) Set aside.
- Sauté your sweet onion and green bell pepper and set aside. (About 7 minutes.)
- While you are sautéing your veggies, mince and shred your fresh herbs.
- In a medium size mixing bowl, empty the contents of the Kitehill vegan ricotta packages.
- Add 1 package Daiya mozzerella and mix well.
- Next add the fresh herbs, nutritional yeast, cayenne, sea salt, black pepper, and the minced garlic and shallots. Mix until well combined.
- Cover the bottom and sides of the baking pans with marinara sauce.
- Spoon the ricotta mixture into your stuffed shells and place in a single layer in the baking dishes.
- Cover with the remaining pasta sauce (be heavy handed) and sprinkle any remaining nominal amounts of the fresh herbs.
- Loosely cover the dish with tin foil and bake for 25 minutes or until bubbling.
- Let stand 10 minutes before serving.