Vegan Baked Stuffed Shells

• 份量: 6 servings
• 活動時間: 30 minutes
• 總時間: 1 hour

食材

1/2 teaspoon fine salt, plus more as needed

6 ounces jumbo pasta shells

2 cups (8 1/2 ounces) raw cashews, soaked overnight, drained and rinsed

1/2 cup plus 1 tablespoon unsweetened almond milk or any other nondairy milk

1 1/2 tablespoons white wine vinegar

1 1/2 tablespoons nutritional yeast

1 garlic clove, left whole

3/4 teaspoon finely grated lemon zest (from 1/2 lemon)

1/2 teaspoon onion powder

Scant 1 1/2 cups chopped canned or jarred artichoke hearts (from 1 12-ounce or larger can or jar, packed in oil or water), drained

3 cups homemade or store-bought marinara sauce (see related recipe)

3 tablespoons finely chopped fresh flat-leaf parsley

步驟

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook for 2 minutes less than the package directions indicate for al dente. Drain, then spread on a large sheet pan until cool enough to handle.

Step 2

Position a rack in the middle of the oven and preheat to 350 degrees.

Step 3

Meanwhile, make the cashew ricotta. In a food processor, combine the soaked cashews, milk, vinegar, nutritional yeast, garlic, lemon zest, onion powder and salt. Puree until completely smooth, scraping down the sides of the bowl as needed. Use your hands to squeeze the extra liquid out of the artichoke hearts, transfer to the food processor and pulse until incorporated, about 5 pulses. You should have about 3 cups of cashew ricotta. Taste, and season with more salt if needed.

Step 4

Pour half of the marinara on the bottom of a 9-by-13-inch baking dish (preferably one with an oven-safe lid). Stuff each shell with about 2 tablespoons of the cashew ricotta mixture. (If you have a pastry bag, it can make the job easier. If not, use a small spoon.) Place the stuffed shells on top of the sauce, with the cashew ricotta facing up. Pour the rest of the sauce onto and around the stuffed shells, leaving some of the cashew ricotta mixture exposed.

Step 5

Cover (use aluminum foil if you don’t have a lid) and bake for 30 minutes, or until hot and bubbling, and the pasta is tender. Let sit for a few minutes, then top with the chopped parsley and serve warm.

筆記

Make ahead: The cashews need to be soaked overnight before making the dish. The dish can be assembled, covered and refrigerated up to 2 days in advance. Let it come to room temperature for 30 minutes to 1 hour before baking.

營養

• 每份大小: Per serving (4 shells wi
• 卡路里: 427
• 總脂肪: 22 g
• 飽和脂肪: 3 g
• 膽固醇: 0 mg
• 鈉: 700 mg
• 總碳水化合物: 51 g
• 膳食纖維: 7 g
• 總糖: 13 g
• 蛋白質: 14 g