spinach stuffed shells

slightly adapted from Fork Knife Swoon. ingredients 16-32 pasta shells (depends on size, but enough to fit in a 9x13 dish)2 Tablespoons olive oil2 cloves garlic, minced6 ounces fresh spinach leaves, roughly-chopped12 ounces ricotta4 ounces torn fresh mozzarella cheese1/2 cup grated Parmesan cheese, plus more for serving1 large egg1 Tablespoon finely chopped fresh basil1 teaspoon kosher salt1/2 teaspoon freshly-ground black pepper1 1/4 cups... Continue Reading →

vegan spinach stuffed shells

tofu ricotta adapted slightly from Simple Veganista. ingredients 18 jumbo shells 1 Tablespoon olive oil 2 garlic cloves, minced 4 cups packed fresh spinach leaves (about 4 ounces), roughly chopped 1/2 cup vegan parmesan 1 Tablespoon chopped fresh basil 2 cups marinara sauce optional, for topping: fresh basil, additional vegan parmesan FOR THE TOFU RICOTTA... Continue Reading →

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