This week, Chrissy Tracey from Bon Appetit shows Tina Redwine how to make tofu ricotta. 

Ingredients:

For the Tofu Ricotta

• 1 tbsp olive oil

• 1 block of firm tofu, drained

• 1/4 cup lemon juice

• 2 tbsp nutritional yeast

• 1/2 tsp salt + dash of pepper and oregano

• Frozen spinach, thawed, optional

For the Shells + Sauce

• 28 oz canned tomatoes or store bought marinara

• Olive oil

• 1 package jumbo shells, cooked according to package directions

• Salt + pepper to taste

• Oregano

• Basil, for topping

1. Pre-heat oven to 350 degrees F.

2. Boil the shells according to the package directions, in salted water. Remove from pasta

water and set aside on a baking tray.

3. In a saucepan, add olive oil on medium heat. Once heated, add your marinara or canned

tomatoes. If using canned tomatoes, add salt + pepper to taste, and a dash oregano.

4. Combine all ingredients for the tofu ricotta in a food processor, except for the spinach. it

should be chunky. If using spinach, squeeze excess water out of the spinach and add to

the food processor, pulsing gently to combine.

5. In a large casserole dish or on a baking tray, spread about 1 cup of marinara on the bottom.

Add your shells. Spoon tofu ricotta into the shells, about 2 tbsp per shell.

6. Spoon the remaining sauce on top of the shells. Place in the oven and cook or 25 minutes!