Spinach Almond-Cheese Stuffed Shells
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Daniela from @veganonthegogirl created this recipe using Muir Glen's Organic Diced Fire Roasted Tomatoes. She found all the ingredients at her local Whole Foods in Portland, OR. Find your local Whole Foods here, and you can try this recipe too!
- Recipe Card
Recipe Card
ingredients
- 8 ounces jumbo pasta shells
For the Almond Cheese:
ingredients
- 1 1/2 cup almonds, blanched
- 3/4 cup water
- 4 tablespoons lemon juice, fresh
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
For the Spinach Filling:
ingredients
- 2 tablespoons olive oil
- 2 cloves garlic
- 3 heaping cups spinach, chopped
- Salt, as needed
- Black pepper, as needed
For the Sauce:
ingredients
- 2 tablespoons olive oil
- 1 medium red onion, chopped
- 1 (28 ounce) can Muir Glen Fire Roasted Diced Tomatoes
- 2 tablespoons Muir Glen Tomato Paste
- 2 teaspoons oregano
- 1 teaspoon marjoram
- Salt, as needed
- Black pepper, as needed
Method
Step 1
Preheat the oven to 390˚F. Bring a large pot of water to boil, add some salt and then add the jumbo shells. Cook the pasta for 9-12 minutes or as long as the package instruction says. Drain and rinse it and set it aside.
Step 2
For the almond cheese blend all the ingredients to a smooth cheese. Set aside.
Step 3
For the spinach, heat the oil in a pan, sauté the garlic and add spinach. Cook it for 3 – 5 minutes and season it with salt and pepper.
Step 4
For the sauce heat the olive oil, add the onion and sauté it for 3 – 5 minutes. Then add the MUIR GLEN organic diced tomatoes and tomato paste. Let it simmer for 10 minutes, season it with, oregano, marjoram, salt and pepper.
Step 5
Pour the tomato sauce in a big (or two medium) oven save dishes, stuff the shells with cheese and spinach, set them in the sauce and sprinkle it with grated cheese (optional). Bake for 40 minutes. Serve it with a salad as a side.