Fody's Mushroom & Spinach Stuffed Shells

1. Preheat the oven to 375 degrees F. Cook gluten-free shells in boiling water (salt the water with 2 tbsp kosher salt) for 7 – 9 minutes until just al dente, then drain. Lay the shells out on a baking tray sprayed with a bit of oil.
2. Meanwhile, preheat a large skillet over medium heat. Add olive oil and mushrooms. Cook for 7 to 9 min, stirring occasionally, until mushrooms begin to brown. Add spinach, red peppers, salt, pepper, and Italian seasoning. Stir and cook for 4 to 5 minutes until liquid is evaporating and spinach is wilted.
3. To prepare the Tofu Ricotta, add all Tofu Ricotta ingredients to a food processor and blend until smooth. Transfer tofu ricotta to a large mixing bowl. Add mushroom-spinach mixture and dairy-free cheese. Stir until combined.
4. To assemble, spread 2/3 cup of marinara across the bottom of a baking dish (you can use 1 large baking dish or 2 medium sized dishes). Stuff each pasta shell with tofu ricotta stuffing. Lay stuffed shells over marinara and spoon remaining marinara over shells. Cover baking dishes with foil and bake for 15 to 25 minutes until shells are tender. Serve your mushroom & spinach topped shells garnished with fresh basil.

About the Chef