Cashew ‘Ricotta’ and Spinach Stuffed Shells

Ingredients

• Cashew nuts

  Nuts, raw

  16 oz or 454g

• Jumbo Shells

  Jumbo Shells are a large, graceful, concave shape inspired by the shape of sea shells. This enchanting shape envelops the flavorful stuffing used to fill the shells.

  12 ounces or 330g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Salt

  Table

  1 tsp or 6g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 cup or 312g

• Basil

  Fresh

  1 tbsp, chopped or 3g

• Oregano

  Spices, dried

  3 tsp, ground or 5g

• Garlic

  Raw

  3 cloves, minced or 9g

• Pepper

  Spices, black

  ½ tsp or 1g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  4 cup or 1.03kg

• Bread crumbs

  Dry, grated, plain

  ¼ cup or 27g

Directions

1. Cover the cashews with several inches of water and soak 6–12 hours; drain and rinse well before using.
2. Preheat the oven to 350°F.
3. Bring a large pot of salted water to a boil. Cook the jumbo shells according to package directions until al dente, then drain, rinse under cold water, and set aside.
4. Make the cashew ricotta: In a blender or food processor, blend the drained cashews with the lemon juice and 1 teaspoon salt until creamy, scraping the sides as needed. Add a splash of water only if needed to help it blend, then transfer to a mixing bowl.
5. Squeeze the thawed spinach very dry. Stir it into the cashew mixture with the basil, oregano, minced garlic, and black pepper; taste and add a pinch more salt if needed.
6. Spread half of the marinara (about 2 cups) in the bottom of a 9×13-inch baking dish. Fill each shell with the cashew–spinach mixture, arrange in the dish, spoon the remaining marinara on top, and sprinkle evenly with breadcrumbs. Cover tightly with foil and bake for 35 minutes.
7. Let rest for a few minutes before serving and enjoy warm.
8. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze assembled (unbaked) shells for up to 1 month.