This is a total comfort recipe for me. On a cold and rainy day, I would start by making the marinara sauce and the almond ricotta. Taking my time and letting the aromas take over the kitchen.
-500 gram jumbo pasta shells
-2 tablespoon olive oil
-3 garlic cloves minced
-5 ounces spinach leaves finely chopped
-2 cups almond ricotta
-1 chia egg
-2 tablespoon basil finely chopped + some to serve
-Pinch of sea salt and pepper
-1-1/2 cups marinara sauce
Preheat your oven to 375 degrees with rack in the middle.
Heat oil in a large pot over medium-high heat.
Add onion and sauté until almost translucent - about 5 minutes.
Add garlic and cook for another 30 seconds.
Add tomatoes and hot sauce and bring to a boil.
Add sea salt to taste.
Reduce heat to medium-low and let simmer until ready to use.
Cook pasta shells in salted water until al dente, rinse and set aside.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add garlic and cook until it starts to brown.
Add spinach and cook until it begins to wilt, stirring occasionally.
Remove from heat and let cool in a mixing bowl.
Add ricotta, chia egg, basil and sea salt and mix well.
In a shallow baking dish or cast iron pan with a lid, add 1/3 of the marinara sauce.
Stuff each pasta shell with your ricotta mixture until plump and place in the baking dish.
Add the rest of the marinara sauce evenly on top and cover with lid or aluminum foil.
Cook for about 20 minutes.
Remove the top and let brown for about 10 to 15 minutes.
Serve right away and top with fresh basil and Brazil nut parmesan.
Voila! Spinach cashew ricotta stuffed shells.