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!




  1. Preheat the oven to 350°F.
  2. Boil the pasta in a large pot for about 14 minutes, rinse in cold water, and set aside.
  3. Combine all the sauce ingredients in a food processor and blend until smooth.
  4. In a small bowl, combine the almond ricotta with the chopped parsley and smoked paprika, mix well.
  5. In a greased 8x8 baking dish, layer in 1/2 cup of sauce.
  6. 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.
  7. Cover the baking dish with foil and bake in the oven for 20 minutes.
  8. Remove and top with the sliced almonds and additional chopped parsley if desired.