This may be the best dish I have ever made (so far)…stuffed shells with homemade cashew ricotta and spinach in a gorgeous red tomato sauce…so easy!
1 lb raw organic cashews (soaked overnight)
1 box shells (to make it gluten free, use rice pasta shells)
1 small bag frozen organic spinach
Homemade tomato sauce
To make the cashews, soak cashews overnight. In the morning, drain them and then place 1 cup at a time into the in the food processor. Process the nuts until fine and then add 1/2 to 3/4 cup of water and a pinch of salt. Place in strainer (with very small mesh) over a bowl to drain excess water. Repeat until you finish all of the cashews. Let this strain for a few hours. The top might get slightly hard but don’t worry, just mix it back in. When it seems like all the excess water has drained out, place in a container and use it when ready. After it is made, you can jazz it up with a pinch of nutmeg and a dash of lemon juice.
Preheat oven to 350. Boil up shells according to package directions. Use lots of salt in the water to season the pasta. While they are boiling, place frozen spinach in small pot with a little water and set on a high flame to defrost quickly or do this ahead of time. Either way, make sure you drain all of the water out. Mix the spinach with the cashew ricotta. Add some garlic powder and mix. Taste it and decide if you want any more seasoning, e.g., salt and pepper.
Coat the bottom of a baking dish with tomato sauce. When the shells are done, carefully strain them. Assemble your shells by stuffing them with the mixture and placing them into the baking dish. Pour tomato sauce in between and around the shells. Place in the oven for 15 to 20 minutes so they are thoroughly heated through. Enjoy!