Pea Ricotta Stuffed Shells With Red Wine Marinara Recipe
Recipe By The Curious Chickpea
Soft and creamy green pea cashew and tofu-based ricotta fills chewy jumbo pasta shells, which are then drenched in red wine marinara and baked until steamy for a tasty crowd pleasing dish.
Ingredients For Pea Ricotta Stuffed Shells With Red Wine Marinara Recipe
12 ounce Jumbo sells
Vegan parmesan
1 teaspoon Oil
1 Small onion, small dice
2 Cloves Garlic, Minced
1 teaspoon Crushed Red Pepper
0.5 teaspoon Oregano
0.25 teaspoon Thyme
0.5 cup Red wine
28 ounce Can Crushed Tomatoes
0.5 teaspoon Salt
0.5 cup Cashews
1 pound Firm tofu
2 cup Frozen green peas, defrosted
2 tablespoon Olive oil
2 Cloves Garlic
1.5 teaspoon Salt, To Taste
2 teaspoon Dried basil, or ~2 tbsp fresh basil
Nutrition value
208
calories per serving
12 g Fat8 g Protein14 g Carbs8 g FiberOther
Current Totals
12 g Fat
8 g Protein
14 g Carbs
8 g Fiber
MacroNutrients
Carbs
14 g
Protein
8 g
Fiber
8 g
Fats
Fat
12 g
Vitamins & Minerals
Calcium
64 mg
Iron
3 mg
Vitamin A
1439 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
74 mcg
Vitamin B12
0 mcg
Vitamin C
63 mg
Vitamin E
2 mg
Copper
1 mcg
Magnesium
104 mg
Manganese
2 mg
Phosphorus
129 mg
Selenium
4 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment