Stuffed shells – dairy free!

  • 8 ounces Kite Hill (or other brand / home made) vegan ricotta
  • 1/4 cup almond milk mozzarella cheese
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon dried oregano
  • 1/2 cup minced fresh parsley
  • 1 egg, scrambled
  • salt/ pepper to taste
  • cooked sausage, minced into small bits (2 turkey Italian sausages from Whole Foods meat counter)
  • jumbo pasta shells
  • tomato sauce
  • extra mozzarella to sprinkle on top
  1.  Boil pasta until al dente. Run under cool water and set aside.
  2. Preheat oven to 400.
  3. In a large bowl, combine: ricotta, mozz cheese, nutmeg, oregano, parsley, egg, salt/ pepper, cooked sausage. Mix well.
  4. Put a layer of pasta sauce into the bottom of a baking dish.
  5.  Stuff shells (not too much) with cheese mixture
  6. Spoon more sauce on top of shells, being careful to cover corners of shells that will otherwise dry out in the oven
  7. Cover with foil and bake for about 20 minutes, until sauce starts to bubble.
  8. Remove foil and bake another 5-10 minutes. Let cool a bit before serving.





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