Being vegan does not mean that I never miss cheese. In fact, I am always on the look out for delicious vegan cheese that can replicate the original well. I have created a ricotta recipe, that I believe, does a pretty good job, emulating the salty creaminess of real ricotta. This stuff shells recipe is definitely a go-to recipe for me. It is delicious, comforting, and easy to make.
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| Stuffed shells topped with vegan mozzarella and tomato sauce |
1. Add water to a pot and bring to boil. Pour jumbo shells and cook for approximately 6-7 minutes (they have to be half-cooked)
2. Make batch of vegan ricotta in a mixing bowl, and pour alyaer of pasta sauce in a casserole dish (I used a 9 ✕13 but use whatever you have).
3. Once the pasta has boiled, drain and rinse the shells in cold water until it stops cooking.
4. Use a tablespoon to add your ricotta to the shells. This ensures that all shells will be equally filled.
5. Lay the shells in the casserole dish on top of the pasta sauce until the casserole dish is filled. Add more sauce over the shells and sprinkle them with mozzarella cheese.
6. Cover the casserole dish in tin foil and bake the shells for 30 minutes in the oven at 350℉. Then uncover and bake for another 10 minutes.
7. Let sit for a few minutes to cool then serve. Enjoy!
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