Monday, 1 September 2014

Beet & Ricotta Baked Shells

This is delicious comfort food! You can easy switch out the beets for spinach. YUM!

Beet & Ricotta Baked Shells


GF pasta shells
1 cup vegan mozzarella

2 large beets, peeled and chopped
(8oz) 1/2 cup vegan ricotta
1/4 cup vegan Parmesan
1 Tbls fresh basil
1/2 tsp salt
1/4 tsp pepper
1 tsp white truffle oil (optional)


Preheat oven to 400F/200C.
Wrap beets in foil and bake for 40 minutes or until soft.
Boil water and cook pasta shells until they are Al Dente, then drain and rinse with cool water.
In a food processor blitz the beets, ricotta, Parmesan, truffle oil, basil, salt & pepper.
Grease a baking tray and pour in 1/2 the marinara sauce.
Spoon the ricotta filling in the shells and place back into the tray, as close together as possible.

Cover with the remaining marinara sauce, cover tray with foil and bake for 25 minutes.
Sprinkle with vegan mozzarella and bake for another 10 minutes.

1 comment:

  1. I love meals like this but unfortunately my family won't eat filled pasta so I rarely make it. I live in hope though!