Pea Ricotta Stuffed Shells With Red Wine Marinara Recipe

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