Gluten & Dairy Free Stuffed Shells (Edit recipe)

My gluten and dairy free stuffed shells just scream comfort food and are so good that you won’t even miss the real cheese! I swear by Kite Hill’s Almond Ricotta and Daiya’s Shreds to make this dish! The almond ricotta has an almost identical consistency and the Daiya shreds melt & bubble beautifully!

15 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	504
Fat:	32 g
Carbohydrates:	44 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	1661 mg
Fiber:	4 g
Sugars:	5 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 6

Ingredients

16 oz Dairy-free Ricotta (Kite Hill)
16 oz Gluten-Free Jumbo Shells
1 Tbsp dried Basil
1 Tbsp dried Oregano
1 Tbsp Garlic Powder
1 tsp Black Pepper
1 tsp Salt
1 whole Egg
0.5 cup Shredded Vegan Parmesan Cheese
24 oz Rao's Tomato Basil Sauce
3 cups Daiya Dairy Free Mozzarella Style Shreds

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 375F.
Bring a pot of water to boil and cook your jumbo shells until al dente or about 1-2 minutes shorter than the box instructions.
While the shells are cooking, combine your ricotta substitute, seasonings, egg, and parmesan.
Put a layer of sauce on the bottom of a greased baking dish.
Once the shells are done cooking and have cooled slightly, fill each shell with your ricotta mixture and start to line the shells up in the dish.
Pour the rest of your sauce over the shells and generously top with your shredded cheese substitute.
Bake for 20 minutes or until cheese is melted and bubbly.
Garnish with fresh basil and serve!