Crispy Stuffed Shells|Food [SHORTS]

CRISPY STUFFED SHELLS // Follow Vegancuts for more! Full recipe below by Itsvegansis These stuffed pasta shells are crispy on the outside, stuffed with a delicious tofu ricotta and packed with protein! Make sure to shave this recipe for later INGREDIENTS: - 200 g Conchiglie pasta - A bunch of fresh spinach - 250 g firm tofu - 2 tbsp nutritional yeast - Juice from 1/2 lemon - 1 tbsp olive oil - Vegan milk (about 2-4 tbsp) - Salt & pepper to taste - Vegan mozzarella cheese (optional) INSTRUCTIONS: 1. Bring water to a boil, add the spinach leaves and cook until tender (about 3 minutes). Transfer to an ice bath to cool and set aside. 2. Salt the boiling water and add the pasta. 3. While the pasta is cooking, add tofu, nutritional yeast, lemon juice, olive oil, vegan milk, salt & pepper to a blender. Blend until smooth, add the spinach leaves and blend again. 4. Drizzle the cooked pasta with olive oil, stuff with the tofu ricotta mixture and a sprinkle of vegan cheese. 5. Place the stuffed shells on a baking tray lined with parchment paper. Finish with a drizzle of olive oil and salt. 6. Bake 220c / 430f or air fry until golden. ENJOY!