After he ate a couple of chomps, I asked Travis what he thought. Did he see anything diverse about these vegetarian stuffed shells with cashew cheddar?
He limited his eyes at me and I could for all intents and purposes observe his mind dashing endeavoring to make sense of what I had covered up in his nourishment. He said he didn't tell any distinction! He didn't understand that these vegetarian stuffed shells were sans dairy! I was so energized!!
We both concurred this is the best stuffed shells formula ever! It's unquestionably going into our month to month supper turn and it earned a spot in my "managers" formula box!
I trust you try this simple stuffed shells formula out! The veggie lover stuffed shells filling is so velvety and I cherish the enormous pieces of artichokes and additional spinach. Truly, it's so scrumptious! You won't miss the cheddar. Pinky guarantee. In addition, this variant is such a great amount of more advantageous for you than the cheddar filled formula.
Also try our recipe : Zucchini Tomato Italian Sausage Soup #diet #soup
- 1 16 oz box jumbo shells
- vegan spinach artichoke dip
- 1 jar of marinara sauce
- parsley to garnish
- Preheat the oven to 400 degrees.
- Prepare spinach artichoke dip according to my recipe. Find that recipe here. While you're making the dip, boil the shells. Drain the shells and set them aside to cool until you can handle them.
- You can either spoon the filling into the shells or put it into a gallon Ziploc bag, cut the tip off, and pipe the filling into the shells.
- Put a 3-4 Tbsp of marinara sauce in the bottom of a 9x11 oven-safe casserole dish and spread it evenly around. Place the stuffed shells into the casserole dish. Top with the remaining marinara sauce. Cover with parchment paper or foil and bake for 20-25 minutes or until hot and bubbly.
Source : bit.ly/2Uun3DD
Read more our recipe : Avocado Quesadillas (Vegan!) #diet #vegan
0 Comments