This delicious recipe features stuffed shells with Cashew Ricotta and Kale.
- For the parboil medium sized shells: drizzle with our Mediterranean Blend and set aside to cool.
- Sauté 1/2 large onion, one bunch of dinosaur/lacinto kale stemmed and finely chopped, 1/2 tsp each of salt, pepper, garlic powder, and onion powder. When softened, set aside to cool.
For the Cashew Ricotta:
- Put 1/2 cup cashews soaked in water for a few hours, drain and add to blender with 1/2 cup of water, blend until creamy.
- Then add:
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Fresh Lemon Juice
- 1 Tsp White Miso
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
Blend until combined
I like the texture to be creamy (you can double this recipe and use it for lasagna)
Start adding creamy cashew ricotta to the sautéed kale mixture a bit at a time until you get a nice ratio. You may have some left over and that’s okay because it works as a dip too.
In a large baking dish pour 1 jar of red sauce, double up the shells and start filling them, placing them open side up in the baking dish. Cover with foil and bake at 350F for 20min. Remove the foil and broil for 1 minute. Sprinkle on some red pepper flakes and fresh parsley before serving.