In under 10 minutes, Chef Sasha Sincic will show you how to make a delicious Vegan Ricotta and Broccoli Stuffed Shells Recipe the whole family will love. To get started, you'll need jumbo pasta shells, your vegetable of choice, marinara sauce, onion, vegan ricotta, vegan mozzarella, vegan parmesan, a food processor, and a large baking dish. This versatile dish is easy to make and a perfect recipe for home chefs of all cooking levels.

Ingredients

• 16 jumbo shell pasta, cooked to al dente
• 1 tbs. olive oil
• 1 onion, diced
• 3 cloves of garlic, minced
• 2 cups of broccoli, steamed
• 16 oz. Kitehill Vegan Ricotta
• 1 jar marinara of choice
• 1⁄2 cup Daiya Vegan Mozzarella
• 1⁄4 cup Follow Your Heart Vegan Parmesan
• 1 tbs. Italian Seasoning (homemade or McCormick)
• Salt and Pepper
• Pinch of red pepper flakes

Recipe

1. In a large skillet, heat olive oil on medium.
2. Using high heat, add onion, salt, and pepper, and a pinch of red pepper flakes, and sauté for 5-8 minutes until translucent.
3. In a food processor, add broccoli and pulse until broccoli is chopped.
4. In a large bowl combine broccoli, onion mixture, Italian seasoning, Parmesan, and ricotta. Mix.
5. In an 8x11 (or 3 qt) baking dish pour 1⁄2 cup marinara and spread in an even layer. Stuff each cooked shell with about ¼ cup of the broccoli ricotta filling and place in a baking dish lined side by side. 
6. Top stuffed shells with the rest of the marinara sauce and sprinkle with mozzarella and parmesan.

Sasha Sincic is The Fierce Foodie, a private meal prep Chef transitioning from a corporate environment to focus on her lifelong passion for cooking and creating. After leaving her sales job to pursue a career in food, Sasha landed on the Today Show and eventually cooking competitions. Since then, she has started her own Private Chef Company cooking for families for over three years.