Ingredients :
°24 jumbo pasta shells cooked al dente per package
°16 oz chopped spinach, fresh or frozen*, good. *Be sure to thaw and drain well before using.
°1 package 8 oz vegan cream cheese I love Miyokos
°½ C vegan ricotta cheese or other vegan soft cheese
°3 cloves garlic, finely chop
°2 tablespoons extra virgin olive oil
°1 teaspoon sea salt
°½ tsp freshly ground black pepper
°¼ tsp ground nutmeg
°24 oz marinara sauce, bottled or homemade
°⅓ C Italian style breadcrumbs
°¼ cup grated vegan parmesan
Methods:
Preheat oven to 375° In a large bowl, combine spinach, ricotta and cream cheese, salt, pepper and nutmeg. In a microwave-safe dish, heat garlic and olive oil for 20 seconds in the microwave. Add the garlic and oil to the spinach/cheese mixture. Mix well. Pour ¾ of the marinara sauce (2 cups) into the bottom of a 9 x13 baking dish. Using a teaspoon, fill each shell with the spinach/cheese mixture. Place the filled shells (open side up) in the pan. Cover the pan with aluminum foil and bake at 375° for 25 minutes. Remove the foil and sprinkle the breadcrumbs and parmesan on the shells. Continue cooking (uncovered) for 10 minutes until the breadcrumbs are golden brown. Remove from oven and let stand a few minutes before serving. Just before serving, heat the remaining marinara sauce and pour over the shells. Add Parmesan if desired.
Enjoy !
