With brands like Kite Hill, I’ve found plant-based cheese options made with almond milk that are delicious. This comes in especially handy for Italian dishes, in particular an old favorite of stuffed shells. Using fresh herbs with their ricotta style cheese, this classic is now vegan and dairy free.
Vegan Spinach & Ricotta Stuffed Shells
9 uncooked jumbo gluten-free shells
1 1/2 cups marinara sauce
olive oil for drizzling
1 container Kite Hill Almond Ricotta
1 T. olive oil
1/4 tsp. sea salt
1 1/2 cups fresh spinach, finely chopped
2 T. fresh oregano, finely chopped
2 cloves garlic, pressed or minced
pinch red chili flakes
Preheat oven to 350 degrees. Cook shells according to package directions until al dente. Pour the marinara sauce into the bottom of an 8 x 8 pan and set aside.
In a blender add the filling ingredients and pulse until smooth. Scoop spoonfuls of filling into each cooked shell, then place them into baking dish on top of the marinara. Finish with a drizzle of olive oil and place into oven to bake to 25 minutes.