Step 1

Preheat oven to 400 degrees F.

Step 2

Cook pasta shells according to package directions.

Step 3

Combine the cashew ricotta with the spinach, set aside.

Step 4

Pour the entire jar of pasta sauce into the bottom of a 9 x 13 inch baking dish, spreading evenly to all edges. Alternately, pour half the pasta sauce, fill with stuffed shells, and pour the other half over top.

Step 5

Scoop out rounded tablespoon of the spinach-ricotta and stuff each of the pasta shells, placing them in the baking dish. (I was able to get 3 rows of 6, your results will vary depending on your baking dish.)

Step 6

Place baking dish, covered, in the center of the oven for 15 minutes, sauce should be bubbly. Remove cover, reduce heat to 375 degrees F. and cook for 10 – 15 minutes more.

Step 7

with fresh chopped herbs of choice and a good dusting of almond parmesan.

Step 8

Serves 6 (3 shells per serving)

Step 9

Cooked, or leftover, stuffed pasta shells can be stored in the refrigerator, in an air-tight container, for up to 5 days.