This quick and easy dish is a favorite in my cooking classes. Pasta stuffed with light and fluffy Almond Ricotta and liberally doused with marinara sauce is a truly satisfying entrée. Although this recipe calls for large pasta shells, feel free to substitute other large stuff able shapes, such as manicotti or cannelloni. Recipe adapted from Artisan Vegan Cheese* by Miyoko Schinner, ©2012 Book Publishing Company, reprinted by permission. 

Serves: 6 to 8

  • 8 oz large pasta shells
  • salt
  • Almond Ricotta (see recipe, following)
  • 1/4 cup slivered fresh basil leaves, lightly packed
  • 2 tbsp nutritional yeast flakes
  • 1–2 tbsp freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • freshly ground pepper
  • 4 cups marinara sauce, your favorite brand or homemade
  1. Bring a large pot of water to a boil over high heat. Add a little salt if desired, then add the pasta shells. Return to a boil. Decrease the heat to…

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