Dairy-Free Stuffed Shells with Ricotta

Ingredients

Instructions

1. 1

   Preheat the oven to 375°F.

2. 2

   Bring a large pot of generously salted water to a boil. Cook the jumbo shells until just al dente. Drain and rinse with cool water to stop cooking. Set aside the best 20 intact shells — the extras account for any that tear during boiling.

3. 3

   Heat olive oil in a skillet over medium heat. Add garlic and cook for 30 seconds until fragrant.

4. 4

   Add chopped spinach and cook until wilted, about 2–3 minutes. Transfer to a clean kitchen towel or several layers of paper towels and press firmly to remove as much moisture as possible. Let cool slightly.

5. 5

   In a large bowl, whisk the egg, then add the dairy-free ricotta, cooked spinach mixture, salt, and black pepper. Mix until well combined. For a vegan version, substitute the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons water and let sit for 5 minutes before adding.

6. 6

   Spread 1 cup of marinara sauce evenly across the bottom of a 9x13-inch baking dish.

7. 7

   Fill each shell with about 2 tablespoons of the ricotta mixture and arrange them open-side up in the baking dish.

8. 8

   Pour the remaining marinara sauce over the shells and sprinkle with dairy-free mozzarella.

9. 9

   Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until hot and bubbly.

10. 10

    Garnish with fresh basil before serving.