Gluten & Dairy Free Stuffed Shells (Edit recipe)

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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!

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Original recipe

PREP TIME

15 minutes

COOK TIME

40 minutes

INGREDIENTS

11

Serves: 6

Ingredients

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

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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!

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About This Recipe

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
Sugar Alcohol:	0 g
Calculated per serving.