Prep Time: 20 min Cook Time: 25 min Total Time: 45 min
Servings: 4–5
Ingredients
20 jumbo pasta shells, cooked al dente
1½ cups cashews (soaked 15 min in hot water)
2 tbsp lemon juice + zest
2 tbsp nutritional yeast
1 clove garlic, ½–¾ cup water, salt/pepper
3 cups baby spinach, chopped
24 oz marinara
Directions
1. Blend cashews, lemon, yeast, garlic, water to thick “ricotta”; season.
2. Fold in spinach.
3. Spread 1 cup marinara in baking dish; stuff shells; top with remaining sauce.
4. Bake 375°F 20–25 min; rest 5 min.