Gluten-Free Stuffed Shells with Vegan Almond Ricotta
A classic Italian dinner recipe made-over so everyone can enjoy. Gluten-Free Stuffed Shells with Vegan Almond Ricotta and a homemade sun-dried tomato sauce! A cozy family meal that leaves bellies full and hearts warm!
- Yield: 4-6 1x
- Category: Main
- Cuisine: Italian
Ingredients
Scale
- 8oz (1 box) Tinkyada Brown Rice Shell Pasta
- 1 Container Kite Hill Almond Ricotta
- 1/4 Cup Fresh Chopped Parsley
- 1 Tsp Smoked Paprika
- Sun-Dried Tomato Sauce:
- 1 15oz Can of Plain Tomato Sauce (salt-free)
- 1/2 Cup Sundried Tomatoes (in oil)
- 1 Shallot (chopped)
- 1 Tsp Minced Garlic
- 1/2 TB Dried Tarragon
- 1 Tsp Dried Marjoram
- 1/4 Tsp Black Pepper
- Sliced Almonds (to top, optional)
- Chopped Parsley (to top, optional)
Instructions
- 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 1/2 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.