We started at cannelloni and now here we are! This recipe was born from me spending hours very messily stuffing cannelloni shells with homemade ricotta, but thanks to my sister Loryn, we are now spending half the time with the same cheesy pasta goodness result by using large pasta shells. A very easy but also super- impressive bake, I love to serve this when entertaining alongside a loaf of sourdough bread to mop up all that beautiful sauce left in your bowl. The Spinach Ricotta (p. 175) and Tomato Pasta Sauce (p. 174) can be made days in advance so all you have to do on the day is assemble and bake.
Serves 6
Ingredients
Jumbo shell pasta
Spinach Ricotta ‘Cheese’
Fresh basil
Method
This recipe can be found on page 80 of our vegan cookbook for Thermomix machines; Thermo Plant-Based: Recipes for Everyone. If you don't already have this one in your collection, you can check it out here...
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