Vegan Un-stuffed Shells

I had a craving for lasagna one night, but to my dismay all of the lasagna noodles contained egg, so I decided to make a twist on stuffed shells. If you can find vegan lasagna noodles or large shells, this recipe can easily be tweaked (maybe I'll make another recipe!). Enjoy!

lilsquirrely @cook_4593058

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Ingredients

30-45 minutes

3-4 servings

1 boxshell pasta
1serving of my Vegan Ricotta
1 canor jar choice prepared tomato sauce, or
1 canplain tomato sauce
1 tbspolive oil
1 tspsalt
1 tsppepper
2 tspgarlic powder
1 tsponion powder
1 tsporegano
1 tspthyme
2 tspbasil
1 tspagave nectar (optional, enhances bitter tomato)

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Steps

30-45 minutes

1

If you would like to make your sauce homemade, simply combine plain tomato sauce and all ingredients below it in a small sauce pan over medium-low heat. Stir and cover. Let simmer for 20 minutes. IF NOT, skip to next step.
2

Bring medium pot 2/3 full of warm water plus 1 tbsp oil to prevent sticking to boil. Add entire box of shells. Cook according to package directions and your personal preference in tenderness.
3

Drain cooked pasta and return to pot (off heat). Add tomato sauce and stir.
4

Dish out sauced pasta into chowing vessels. Add a scoop or 2 of the ricotta mixture to the vessel (stirring is optional, but recommended if feeding picky kids).