Gluten-Free Stuffed Shells with Vegan Almond Ricotta

• Vegetarian

• Produce

  • 1 tsp Garlic
  • 1 tsp Marjoram, dried
  • 1/4 cup Parsley, fresh
  • 1 Parsley
  • 1 Shallot
  • 1/2 cup Sundried tomatoes
  • 1/2 tbsp Tarragon, dried

• Condiments

  • 1 15oz Can Tomato sauce, plain

• Pasta & Grains

  • 8 oz Tinkyada brown rice shell pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Paprika, smoked

• Nuts & Seeds

  • 1 Almonds

• Dairy

  • 1 Container Kite hill almond ricotta

Found on strengthandsunshine.com

Description

Ingredients

• 8oz (1 box) Tinkyada Brown Rice Shell Pasta
• 1 Container Kite Hill Almond Ricotta
• ¼ Cup Fresh Chopped Parsley
• 1 Tsp Smoked Paprika
• Sun-Dried Tomato Sauce:
• 1 15oz Can of Plain Tomato Sauce (salt-free)
• ½ Cup Sundried Tomatoes (in oil)
• 1 Shallot (chopped)
• 1 Tsp Minced Garlic
• ½ TB Dried Tarragon
• 1 Tsp Dried Marjoram
• ¼ Tsp Black Pepper
• Sliced Almonds (to top, optional)
• Chopped Parsley (to top, optional)

Directions

• Preheat the oven to 350°F.
• Boil the pasta in a large pot for about 14 minutes, rinse in cold water, and set aside.
• Combine all the sauce ingredients in a food processor and blend until smooth.
• In a small bowl, combine the almond ricotta with the chopped parsley and smoked paprika, mix well.
• In a greased 8x8 baking dish, layer in ½ cup of sauce.
• Stuff each shell with about 1 tablespoon of the ricotta mixture and place them in the sauce lined baking dish (tightly packed). Then add the rest of the sauce on top of the stuffed shells.
• Cover the baking dish with foil and bake in the oven for 20 minutes.
• Remove and top with the sliced almonds and additional chopped parsley if desired.