Cashew and Spinach Stuffed Shells

Ingredients:

1 cups raw cashews, soaked in water overnight

1 lemon squeezed

1 teaspoon salt

16 ounces frozen spinach, defrosted

1 cup raw kale

1 cup shredded mozzarella cheese

3 garlic cloves, minced

1 tbsp dried basil

1 tbsp dried oregano

21 jumbo shells

1 (25-ounce) jar marinara sauce

1/4 cup whole wheat panko breadcrumbs + fresh parsley for topping (optional)

Start by cooking the box of jumbo shells as directed. Strain the shells, rinse with cold water (so that they don’t stick together) and set aside.

Next make the cashew cheese by draining and rinsing the cashews. Transfer them to a blender or a food processor, add the lemon juice and one teaspoon of salt. Blend on high until smooth with a texture similar to ricotta cheese. You may need to use a spatula to scrape down the sides in between blending. Spoon the cashew cheese out into a large bowl and set aside.

Once the frozen spinach has defrosted, place it in a strainer to remove excess liquid.  Add it to the bowl with cashew cheese along with the dried herbs, minced garlic and a dash of pepper.  Add kale.  Add mozzarella.  Stir everything together until well-combined.

Preheat the oven to 350°F and pour 1/2 of the jar of marinara over the bottom of a 9 x 13” baking dish. Using a spoon, scoop the cashew spinach mixture into each shell then arrange them in the baking dish.  Spoon the remaining marinara on top, sprinkle with panko breadcrumbs, then cover the baking dish with foil and bake in the oven for 45 minutes.