facebook twitter youtube

Ingredients

  • Cashew Ricotta
  • 2 cups raw cashews
  • 1/2 cup unsweetened cashew milk
  • 1/4 cup Food Club olive oil
  • 1-1/2 teaspoons fresh lemon juice
  • 1 teaspoon sea salt
  • Spinach-Stuffed Shells
  • 24 large pasta shells (12 ounces)
  • 2 tablespoons Food Club olive oil
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 8 cups chopped fresh spinach
  • 2 cups arrabbiata pasta sauce
  • Lemon-Pine Nut Crumbs
  • 1/2 cup pine nuts
  • 1 tablespoon lemon zest
  • 1/4 teaspoon sea salt
  • Microgreens and fresh cracked black pepper for garnish

DIRECTIONS

  1. Prepare Cashew Ricotta: In large bowl, cover cashews with cold water; let stand at room temperature overnight. Drain cashews; in food processor, purée cashews and remaining ingredients until smooth. Makes about 2-1/2 cups.
  2. Prepare Spinach-Stuffed Shells: Prepare shells as label directs, cooking 2 minutes less than specified; drain, cool and drizzle with 1 tablespoon oil. In large skillet, heat remaining 1 tablespoon oil over medium heat; add onion and cook 5 minutes or until tender. Stir in garlic and salt; cook 1 minute. Stir in spinach and reduce heat to medium-low; cook tossing with tongs until spinach is wilted. Remove from heat and cool slightly; stir in Cashew Ricotta.
  3. Preheat oven to 350°. Spoon 1/2 cup arrabbiata sauce on bottom of 13 x 9-inch baking dish. Fill shells with spinach-ricotta filling; place in prepared dish. Spoon remaining arrabbiata sauce over shells; cover with aluminum foil. Bake shells 10 minutes or until heated through.
  4. Prepare Lemon-Pine Nut Crumbs: In large skillet, toast pine nuts over medium heat 5 minutes or until fragrant and lightly browned, stirring occasionally. In food processor, pulse lemon zest, salt and pine nuts until ground but still dry. Makes about 1/2 cup.
  5. Serve shells garnished with Lemon-Pine Nut crumbs, microgreens and cracked black pepper.

NUTRITION
  • 739 Calories
  • 43g Fat (5g Saturated)
  • 0mg Cholesterol
  • 288mg Sodium
  • 69g Carbohydrates
  • 5g Fiber
  • 20g Protein

LEAVE A REPLY JOIN THE CONVERSATION