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Stuffed Shells with Tofu Spinach Ricotta and Roasted Butternut Squash

lovely dish full of flavors and texture, serves 4

Scale

Ingredients

For the Cashew Creme:

For the Tofu Spinach Ricotta: 

Instructions

  1. Bring a large pot of water to a boil, add salt and the shells and cook according the package directions until al dente. Drain and arrange, seperated, on lined baking sheet 
  2. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.  Combine the butternut squash with a bit of olive oil, salt and pepper and spread on baking sheet.  Roast until browning about 25 minutes
  3. Make the Cashew Creme: Drain the cashews and transfer to a blender.  Add the remaining ingredients and blend until smooth. 
  4. Make the Ricotta: Heat a medium sized pan over medium heat, once hot add a little bit of olive oil, heat the oil and then add the spinach with a spinach of salt.  Sauté until all the spinach is wilted, squeeze out extra liquid and transfer to cutting board. Chop it up a bit then put the spinach in a medium bowl, add the tofu, oregano, lemon juice, and 1 cup of the cashew creme from before.  Season generously with salt and pepper to taste. 
  5. Assemble the shells: Spread 1/4 cup of the cashew creme on the bottom of a baking dish.  Fill each shell with some of the tofu ricotta and a few pieces of roasted butternut squash, and place in dish. Drizzle with remaining cashew creme and bit of olive oil.  Bake, uncovered, for about 15 minutes.  Cool briefly and serve.  Leftovers are good in the refrigerate for up to 3 days or freezer for up to 1 month