Vegan Ricotta Stuffed Shells & Creamy Pesto

Have a fancy dinner with minimal work – Vegan Ricotta Stuffed Shells with Creamy Pesto. A baked pasta dish that everyone will love…

Ingredients   [ For 7 to 8 people ]    [  Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

FOR THE CREAMY PESTO SAUCE

• Bechamel Sauce
• 1/4 cup pesto

FOR THE STUFFED SHELLS

• 12 large shells*
• 8 oz vegan ricotta
• 1/4 cup frozen spinach thawed
• 2 tbsp pesto
• salt & pepper to taste
• 2 tbsp vegan parmesan optional

Preparation Method

1. Preheat oven to 375 degrees. 
2. Bring a large pot of water to a boil.
3. Add pasta and cook according to package instructions. 
4. While pasta is cooking, combine ricotta, spinach, pesto, salt, pepper and parmesan in a bowl.
5. Stir to combine and set aside. 
6. Make bechamel sauce according to instructions.
7. Add pesto to the sauce and stir to combine. If the sauce is too thick, add water to thin. 
8. Drain pasta and run under cold water until cool enough to handle. 
9. Spread 1/2 cup of creamy pesto sauce on the bottom of an 8×8 baking dish.
10. Fill each shell with a heaping tablespoon of ricotta filling and place in the baking dish. 
11. Pour pesto sauce over the stuffed shells.
12. Place in the oven and bake for 20 minutes, or until sauce is bubbling and filling is warmed through. 
13. Remove from the oven and serve. 

Enjoy it!!