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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CREAMY VEGAN CAJUN STUFFED SHELLS Recipe

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This recipe for CREAMY VEGAN CAJUN STUFFED SHELLS is from Kaylen's Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz Vegan Tofu Ricotta*
3 cups Creamy Vegan Cauliflower Sauce**
1/2 tsp cajun seasoning*** plus more to taste
12 large pasta shells****
8 oz frozen spinach thawed and drained
1/4 cup sun-dried tomatoes packed in oil, drained and diced
4 large basil leaves chopped
2 tbsp flat-leaf parsley chopped, plus more for topping
Directions:
Directions:
1. Prepare the Tofu Ricotta according to the instructions. Place in the fridge until ready to use.

2. Prepare the Creamy Cauliflower Sauce according to the instructions. Once the sauce is finished, add cajun seasoning and stir to combine. Set aside until ready to use.

3. Preheat oven to 350 degrees and spray a baking dish with non-stick spray.

4. Bring a large pot of water to a boil. Add pasta and cook according to package instructions.

5. While the pasta is cooking, combine the ricotta, spinach, sun-dried tomatoes, basil and parsley in a bowl.

6. Spread 1 cup of sauce on the bottom of the baking dish. Using a spoon, stuff each shell with the ricotta filling and place in the baking dish. Cover the shells with the remaining sauce, cover with foil and place in the oven for 15 minutes.

7. Remove the foil and bake for an additional 10-15 minutes, or until heated through.

8. Top shells with additional parsley and serve with a salad or roasted veggies.
Number Of Servings:
Number Of Servings:
12 shells
Preparation Time:
Preparation Time:
1 hour 20 minutes

 

 

 

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