• 1 package Manicotti or other large pasta shells

• 1 or more jars of your favorite marinara or spaghetti sauce (we like Muir Glen Organic)

• 1 recipe Nut Ricotta

• 3 cups chopped baby spinach

• ½ lb. meatless crumbles or vegan sausage (optional)

• 1 cup Daiya Mozzarella Shreds (or other vegan mozzarella, shredded)

Prepare the nut ricotta and set aside. Meanwhile, cook the pasta

shells according to package directions. Drain the shells and let them cool.

While the shells are cooling, open a jar of your favorite prepared

marinara/spaghetti sauce. Stir the sauce together with ½ cup water

and ½ teaspoon garlic powder. Spread a layer of this sauce on the

bottom of a baking dish large enough to hold all the shells.

Stir 3 cups chopped baby spinach into the prepared nut ricotta.

You can also add ½ pound meatless crumbles if desired.     
 

Fill each shell with the ricotta mixture and place in the baking dish. Pour the remaining sauce over the shells. Sprinkle 1 cup shredded Daiya or other plant mozzarella on top of the sauce. Cover with foil and bake in a 350 degree oven for about 30 minutes. Remove the foil and cook another 5 to 10 minutes or until the mozzarella has melted and the sauce is bubbling. Let the shells sit about 5 minutes before serving.