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.
4.8
22 Rating -
Rate
55minstotal
30minsPrep
55m.total
30m.Prep
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Pea Ricotta Stuffed Shells With Red Wine Marinara Recipe
- 2 ounce Jumbo sells
- As required Vegan parmesan
- 0.17 teaspoon Oil
- 0.17 Small onion, small dice
- 0.33 Cloves Garlic, Minced
- 0.17 teaspoon Crushed Red Pepper
- 0.08 teaspoon Oregano
- 1/25 teaspoon Thyme
- 0.08 cup Red wine
- 4.67 ounce Can Crushed Tomatoes
- 0.08 teaspoon Salt
- 0.08 cup Cashews
- 0.17 pound Firm tofu
- 0.33 cup Frozen green peas, defrosted
- 0.33 tablespoon Olive oil
- 0.33 Cloves Garlic
- 1/4-0.33 teaspoon Salt, To Taste
- 0.33 teaspoon Dried basil, or ~2 tbsp fresh basil
Nutrition
value
value
208
calories per serving
12 g Fat8 g Protein14 g Carbs8 g FiberOther
Current Totals
- Fat12g
- Protein8g
- Carbs14g
- Fiber8g
MacroNutrients
- Carbs14g
- Protein8g
- Fiber8g
Fats
- Fat12g
Vitamins & Minerals
- Calcium64mg
- Iron3mg
- Vitamin A1439mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B974mcg
- Vitamin B120mcg
- Vitamin C63mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium104mg
- Manganese2mg
- Phosphorus129mg
- Selenium4mcg
- Zinc2mg
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
Recipe By The Curious Chickpea