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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!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
16 oz Kite Hill Almond Ricotta
1 box Jumbo Shells
1 tbsp dried Basil
1 tbsp dried Oregano
1 tbsp Garlic Powder
Salt & Pepper to Taste
1 Egg
½ cup Parmesan* (optional)
1 jar of pasta sauce of choice
Fresh Basil (optional)
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!
*Parmesan is a hard cheese that is low in lactose making it easily digestible for most people. A parmesan substitute will work just fine or it can be omitted completely.
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