- 1 package of extra firm organic tofu (I used a sprouted tofu) pressed
- 2 tbsp olive oil
- 1 package frozen spinach thawed
- 1 large handful of carrot pulp I had from juicing (optional)
- 1/2 cup of fresh basil
- 1/2 yellow onion diced
- 3 tbsp nutritional yeast
- 3 garlic cloves
- 1 tsp sea salt or to taste
- black pepper to taste
- 1 tbsp fresh lemon juice
- 3/4 package large shells
In a food processor put the garlic in first and pulse.
When you have rinsed and pressed all the water out of the tofu place in processor with all other ingredients.
You can check the ricotta after pulsing and add more seasoning if you wish.
Boil a pot of water and cook the large shells, you may want to use a few more as some may break during cooking. Cook for about 30 minutes.
Preheat oven to 400F.
Stuff shells with about 1 1/2 tbsp ricotta tofu.
In a 9×12 casserole cook ware pour about 1 !/2 cup of marinara sauce, place stuffed shells on top and then drizzle about another cup of sauce on top of shells. (I used marinara sauce I had made up in freezer)
Cover with tin foil and poke holes in it.
Heat for about 20 minutes or until ricotta and sauce are hot and ready to serve.