RICOTTA & PESTO STUFFED SHELLS

Basil Pesto:
4 cups fresh basil, loosely packed
1/2 cup toasted nuts (See recipe notes)
8 garlic cloves
3/4 cup tablespoons olive oil
1 cup nutritional yeast
1 tsp salt
1/2 tsp black pepper

Ricotta:
1 block extra-firm tofu
1 cup loosely packed basil leaves
2 cloves garlic
3 tbsp lemon juice
1 tbsp olive oil
1 tsp salt
1/4 tsp ground black pepper

Shells:
30 large jumbo shells
2 cups tomato sauce

Directions:
1. Preheat the oven to 350F. Prepare the jumbo shells as directed on the box.
2. Cut the block of tofu in half. Squeeze out excess water. (See recipe notes)
3. While the tofu is being pressed, prepare the pesto. Blend the pesto ingredients. Add salt and pepper to taste.
4. After the tofu is pressed, pulse the ricotta ingredients. The mixture should be smooth, but still thick. (You should still see bits of basil.)
5. Cover the bottom of a baking dish with the tomato sauce.
6. Fill the jumbo shells with the ricotta, and top with pesto. Place shells in the baking dish and bake for 10-15 minutes. Enjoy!

Notes:
*Any nuts can be used for pesto. Pine nuts are the most traditional because they are the creamiest, but walnuts, cashews, and other nuts work great!
*For squeezing excess water from tofu, you can wrap the tofu in paper towels and a kitchen towel, place it on a cutting board, and then put a few heavy books on top to press the tofu.