Including spicy sausage to the ricotta filling on this recipe from the Vegan Pasta Evening cookbook provides heartiness to those stuffed shells, and the vodka sauce provides additional depth and taste that you just’d miss out on by utilizing conventional crimson sauce.
What you want:
2 tablespoons olive oil
1 pound vegan sizzling Italian sausage, crumbled
¼ teaspoon salt
¼ teaspoon black pepper
2 cups vegan ricotta
4 tablespoons chopped recent parsley
4 tablespoons chopped recent basil, plus extra for serving
1 tablespoon garlic powder
1 (1-pound) field massive shell pasta
2½ cups vegan vodka sauce, divided
1 ball of recent vegan mozzarella, shredded
What you do:
- Preheat oven to 400 levels. In a skillet over medium warmth, add oil and heat till shimmering, after which add sausage. Add salt and pepper, stir, and cook dinner for five to 7 minutes till browned. Put aside to chill for about 10 minutes.
- In a big mixing bowl, add ricotta, cooked sausage, parsley, basil, and garlic powder. Combine nicely till totally mixed.
- In a big pot of boiling salted water, cook dinner shells till tender after which drain and rinse with chilly water. Fill shells with ricotta and sausage combination.
- In a baking pan, add 1½ cups sauce to backside of pan after which place shells on prime. Spoon remaining 1 cup sauce over shells, however don’t cowl fully. Sprinkle mozzarella over every shell.
- Bake quarter-hour after which change to broil setting, and broil for 3 minutes till cheese is bubbly and browned. Take away from oven, prime with extra recent basil, and serve.
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