Vegan Ricotta Stuffed Shells with Creamy Pesto

INGREDIENTS
FOR THE CREAMY PESTO SAUCE
Bechamel Sauce*

• 1/4 cup pesto

FOR THE STUFFED SHELLS

• 12 large shells**
• 8 oz vegan rìcotta
• 1/4 cup frozen spìnach thawed
• 2 tbsp pesto
• salt & pepper to taste
• 2 tbsp vegan parmesan optìonal
  

INSTRUCTIONS

1. Preheat oven to 375 degrees. 
2. Brìng a large pot of water to a boìl. Add pasta and cook accordìng to package ìnstructìons. 
3. Whìle pasta ìs cookìng, combìne rìcotta, spìnach, pesto, salt, pepper and parmesan ìn a bowl. Stìr to combìne and set asìde. 
4. Make bechamel sauce accordìng to ìnstructìons. Add pesto to the sauce and stìr to combìne. ìf the sauce ìs too thìck, add water to thìn. 
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7. Get full recipe >> CLICK HERE

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