Happy September! Are you looking for something delicious to make? Still holding onto summer as the school year starts? Well, look no further because this recipe is my new obsession.
This summer I shared my homemade marinara sauce to celebrate the bounty of summer tomatoes. After that I showed you my favorite cashew basil ricotta “cheese” that I put on almost everything. Now we put them together! I took the ricotta and stuffed it into some jumbo pasta shells, topped it with sauce, and baked it until it was perfect.
This is a recipe that tastes just as delicious straight out of the oven as it does three days later, cold from the fridge. Make it for a large meal or for dinner for the week because these leftovers will last.
What are you eating this week?
Basil Ricotta Stuffed Shells
2.5 cups your favorite marinara sauce (more is also welcome)
2 recipes worth of basil cashew ricotta
1 12 oz. box jumbo pasta shells
Preheat oven to 350F
1. Boil pasta according to directions, make sure they are al dente. Drain and set aside.
2. Put half a cup of marinara sauce into the bottom of large baking dish (I used a 9×13 dish here).
3. Start stuffing your shells! Using a small spoon, scoop some basil cashew ricotta cheese into each shell. I had a heaping teaspoon in each shell. Line your stuffed shells in the baking dish.
4. Pour the rest of the marinara sauce over the stuffed shells. Bake, covered, for about 30 minutes, until everything is heated through.
Option to top with fresh basil to serve. Goes well with a simple salad and a glass of wine.