Ingredients

The following ingredients have 4 Servings
  • Bechamel Sauce*
  • 1/4 cup pesto
  • 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)

Instruction

  • Preheat oven to 375 degrees. 
  • Bring a large pot of water to a boil. Add pasta and cook according to package instructions. 
  • While pasta is cooking, combine ricotta, spinach, pesto, salt, pepper and parmesan in a bowl. Stir to combine and set aside. 
  • Make bechamel sauce according to instructions. Add pesto to the sauce and stir to combine. If the sauce is too thick, add water to thin. 
  • Drain pasta and run under cold water until cool enough to handle. 
  • Spread 1/2 cup of creamy pesto sauce on the bottom of an 8x8 baking dish. Fill each shell with a heaping tablespoon of ricotta filling and place in the baking dish. 
  • Pour pesto sauce over the stuffed shells.*** Place in the oven and bake for 20 minutes, or until sauce is bubbling and filling is warmed through. 
  • Remove from the oven and serve.