Vegan stuffed shells

Cook time: 15 minutes

Prep time: 15-20 minutes

Serving: 3-4 Hungry People

Ingredients:

• 1 Jar of fresh or store-bought marinara sauce
• 1 Bag/Box of shell pasta
• 6 ounces of our home-made vegan ricotta cheese
• 2 ounces of our home-made vegan parmesan cheese

Tools:

• 1 boiling pot, 1 oven-safe pan 
• Measuring cups and spoons
• Storage container with lid
• Pastry bag or tablespoon

Instruction:

• Pre-Heat the oven to 350f or 177c
• Boil pasta for 5 mins, do not cook pasta all the way through you will be completing the cooking process in the oven
• Place enough (3-4 Tbsp) pasta sauce on the bottom of the pan to prevent sticking
• Add the home-made ricotta to a pastry bag, or you can use a tablespoon for scooping into shells
• Place all the shells open side up, in the pan side by side
• Insert 1 tablespoon worth of ricotta to each shell
• Once all of the pan shells are fully covered the shells in sauce completely (1 tablespoon per shell)
• Top with our home-made parmesan cheese completely
• Put the pan in the oven for 15 minutes
• Take out, let cool for 2-5 minutes and serve with fresh vegan parmesan cheese
• Serve and enjoy

Storage:

• Store in the refrigerator in a sealed container for up to 7 days. For longer storage, place the sealed container in the freezer

Chef tips

• Whole wheat pasta cook at different variations so be sure to read the instruction on the back of pasta container. If you like your pasta al dente then be sure to monitor it according to your taste
• You’ll most likely have shells and pasta sauce leftover. Store in the fridge for up to 2-3 days

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