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 cool water and soak 6–12 hours; drain and rinse well.
2. Heat the oven to 350°F and lightly grease a 9×13-inch baking dish.
3. Bring a large pot of salted water to a boil. Cook the shells until al dente per package directions, then drain and rinse under cold water; 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 very creamy, scraping the bowl as needed. Add a splash of water only if necessary to help it blend, then transfer to a mixing bowl.
5. Squeeze the thawed spinach completely dry. Stir it into the cashew mixture along with the basil, oregano, garlic, and black pepper; taste and adjust seasoning.
6. Spread about 2 cups of marinara in the baking dish. Fill each shell with the cashew–spinach mixture, arrange in the dish, spoon the remaining marinara over the top, and sprinkle evenly with breadcrumbs. Cover tightly with foil.
7. Bake at 350°F for 35 minutes, then uncover and rest a few minutes before serving.
8. Refrigerate leftovers in an airtight container for up to 4 days, or freeze assembled unbaked shells for up to 1 month.