Ricotta Recipe (adapted) from All Recipes
Yield: 4 servings, 3 shells each
15 jumbo shells
Italian Sausage Sauce
1, 24 oz jar marinara sauce
1/2 cup water
2 tablespoons soy sauce or Tamari
½ tablespoon fennel seeds
½ teaspoon ground sage
½ teaspoon onion powder
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon ground thyme
¼ teaspoon cayenne pepper
⅛ teaspoon garlic powder
⅛ teaspoon salt
½ cup textured vegetable protein
2 tablespoon balsamic vinegar
Ricotta
1, 14 ounce package extra-firm tofu (drained and not pressed)
¼ cup nutritional yeast flakes
2 tablespoons extra virgin olive oil
1 tablespoon garlic powder
2 teaspoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
Cook Pasta
Bring a large pot of salted water to a boil for the pasta.
Once water is boiling, cook pasta for 15 minutes.
Drain and rinse the pasta.
Transfer the pasta to a plate, separating the shells to make sure they don’t stick.
Prepare Baking Dish
Pour ¾ cup marinara sauce in the bottom of an 8×8 baking dish. Set aside the remaining sauce.
Preheat oven to 350.
Prepare Italian Sausage Sauce
Pour water and soy sauce in a saucepan.
Mix in fennel, sage, onion powder, basil, oregano, thyme, cayenne pepper, garlic powder and salt.
Bring it to a boil and remove from the heat.
Stir in the TVP making sure it all gets evenly coated, and let sit uncovered for 10 minutes.
Pour in the remaining marinara sauce and the balsamic vinegar.
Stir and cook over medium heat for 10 minutes, stirring occasionally. Set aside.
Prepare Ricotta
Break the tofu into large chunks and drop in the bowl of a blender or food processor.
Pour in the remaining ingredients for the ricotta and blend until smooth.
Assemble Shells
Scoop a spoonful of ricotta into each shell and place it in the prepared 8×8 baking dish.
Pour meat sauce over shells.
Bake for 25 minutes covered.
Uncover and bake for an additional 15 minutes until it’s bubbling.
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