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*Spinach Ricotta Vegan Cheese Stuffed Shells*

Talk about eating the whole dish right away kind of meal and you have yourself these spinach ricotta vegan cheese stuffed shells. I made them several days in a roll. They are so good😋 Hope you guys love them too!

*Spinach Ricotta Ingredients:
1/3 Cup of Fresh Spinach
1 +1/2 Activated Raw Cashews ( to activate soak overnight)
2 Lemons (extract the juice minus the seeds)
1/2 of 1/3 Cup of Water
18 Basil Leafs
2 Garlic Cloves
1/2 Tsp of Himalayan Pink Sea Salt (add more to taste)
1 Tsp Garlic Powder
1 Tsp Onion Powder
Dash of Cayenne Powder (to taste, omit if you don’t like spicy)
1-2 Cups of Jumbo Shells
1/2 Cup of Marinara Sauce (sauce of choice)

Directions:
1. Boil your noodles (jumbo shells) + when finished strain and sit to the side
2. Place all of your ricotta cheese ingredients (exclude marinara sauce) into a high speed blender
3. Blend on high until smooth + spoon out into a bowl
4. Pre-Heat oven to 325 degrees
5. Place spinach ricotta  inside of your shells ( do this with a fork or spoon)
6. Once all your shells are stuffed, drizzle marinara sauce on top + sprinkle black pepper on top
7. Bake your  stuffed shells for 7-10 mins (depends on how crisp you’d like them)
8. Take out + add fresh parsley on top + eat right away! They’re so good!
Note: Store the rest of your ricotta inside of an airtight container and consume within 1-2 days!

Thanks so much for checking out this recipe. I hope you guys love it. Comment and let me know your thoughts below. Don’t forget to share the website with your friends and family♡

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Hello Lovelies❤ I’m LaShana Nicole Founder of BeAHealthNutToo® a Holistic Health, Hair Care, and Skincare company. I am on a mission to help as many people grow, nourish, and nurse their hair back to life. Our Hair Care and Skincare products are made with pure natural ingredients with your health in mind. I want to welcome each of you to our growing community and thank you for your support. Read More

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