Kite Hill Ricotta Stuffed Shells!

Tonight’s dinner is some baked vegan and gluten free stuffed shells!

Here are the ingredients!

· 2/3 cup of Kite Hill Dairy Free Ricotta

· ½ cup of freshly grated dairy free Parmesan cheese

· 1 tablespoon of freshly grated dairy free Parmesan cheese- for the broiling stage

· 1 lb. fresh spinach

· 1 tablespoon vegan butter- for the mixture

· 6 tablespoons of vegan butter- for the sauce

· ¼ cup of vegan beaten egg liquid

· 1/8 teaspoon of ground nutmeg

· 1 box of gluten free large shells

· 1 tablespoon of salt- for the pasta water

· 1 tablespoon of olive oil- for the pasta water

To start with, I filled a large pot with water and added in the salt and olive oil. I set the heat to high and covered it. Once it came to a boil, I added in the shells and cooked them for 9 minutes. I drained them and let them cool on large plate while I made the filing.

In a large saucepan, I added in the fresh spinach and added in a dash of water. I then simmered this on low, covered, for 5 minutes. I drained this well in a colander, and then let it cool in small bowl. Once it cooled off, I squeezed the excess liquid out of it and added it to a large bowl. I added in the dairy free ricotta, the dairy free Parmesan cheese, the vegan butter, the vegan egg, and the ground nutmeg.

I mixed all of this together and then added a spoonful to each shell. I sprayed a large glass casserole dish and placed all the stuffed shells in this dish.

I covered this dish with some foil and chilled them until it was time to cook.

Once it was time to cook, I added the vegan butter around and on top of the shells and then baked them at 350 degrees for 30 minutes covered with foil.

Once they were done, I took them out of the oven, removed the foil, and sprinkled the tablespoon of Parmesan over the shells and broiled them uncovered for 3 minutes and then served.