Ricotta Pesto Stuffed Pasta Shells
Preheat the oven to 180C. Cook pasta shells as per instructions minus 3 minutes. Drain and put to one side
For the sauce, make up the Angel Food Cheesy Sauce Mix as per instructions, add 1 cup of tomato passata and a handful of roughly chopped basil.
In a pan, sauté Sunfed chicken and sliced mushrooms, in a mixture of 1/4 cup oil and 2 tbsp tomato passata. Combine with the sauce mixture in step 2.
For the ricotta filling, follow the recipe here.
For the pesto, follow the recipe here.
Put sauce mix in the bottom of the baking tray, add ricotta mix to each individual pasta shell, and place it in the sauce.
Add dollops of pesto, and dollops of remaining tomato passata on top.
Top with grated Angel Food Cheddar and Mozzarella.
Bake for 20-30 minutes, and serve hot!
2/3 cup grated Angel Food Cheddar
2/3 cup grated Angel Food Mozzarella
1 1/4 cups tomato passata
1 cup non dairy-milk
1/6 cup Angel Food Cheesy Sauce Mix
Handful fresh basil, roughly chopped
100g Sunfed Chicken free Chicken
1 cup sliced mushrooms
1/4 cup oil
120g Angel Food Cream Cheese
200g firm tofu
2 tbsp chopped parsley
2 tbsp chopped basil
1 tbsp white wine (we used Peter Yealands)
Juice from half a lemon
2 tbsp Angel Food Parmesan
3 cups spinach (or other leafy greens - bok choy, kale, etc)
1 handful fresh basil leaves
2 tsp lemon juice
2 tsp wholegrain mustard
1.5 cup of oil (we use sunflower, but use your preferred oil)